Lemon Lime Margarita Sangria Recipe 455

Steps:

• Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving).
• Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey.
• Cover and refrigerate for 4-6 hours.
• Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices.
• Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.

Steps:

• Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving). Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey. Cover and refrigerate for 4-6 hours. Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices. Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.

Steps:

• In a pitcher, combine the first 5 ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve over crushed ice in prepared glasses.

Steps:

• Mix corn syrup and orange liqueur in a large pitcher, add fruit slices and stir.
• Let mixture stand 30 minutes, stirring occasionally.
• Add wine and lemon juice, stir, and chill until serving time.
• To serve, add ice and club soda and garnish glasses with fruit.