After creating so many sangria recipes for our wedding, I didn’t know if I’d want to think about sangria ever again or if you would want to see anymore recipes. As it turns out, I’m not sick of sangria at all and I hope you aren’t either. This one is a bit different because it’s a brunch sangria – less of an afternoon or evening cocktail, more of a morning libation. I’m not a huge champagne fan as it’s just so sweet and I don’t love the bubbles funny enough (I’m sure some of you are dying with that statement!), so the chardonnay flavor of this sangria is much more up my alley than the typical mimosa. I always love fresh fruit in my sangrias, so obviously I had to add some here. The sliced anjou pear and halved grapes give me that fall feel without the typical fall spices. And the skin of the anjous look stunning mixed in with the orange drink. Of course any pear would do – heck you could even do apple slices, but if you want to go all out with the color contrast, find an anjou!
This brunch sangria is a great drink to whip up on any holiday morning or weekend get-together! I recently took it too a food blogger get together and it was a huge hit. I’m always nervous to cook for other foodies, but luckily this was an (easy) success!
CHARDONNAY BRUNCH SANGRIA
- 1-750mL bottle Chardonnay wine
- 2 Cups orange juice
- 3/4 Cup halved grapes
- 1 small pear or apple, thinly sliced (anjou pear used here)
- Combine wine, orange juice, grapes, and pear slices in large pitcher. Stir gently.
- Chill at least two hours.
- Stir again before serving.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo