Winter Sangria
7.69
Net Carbs
0.50
Protein
0.11
Fat
2.09
Fiber
111.53
Calories
Ingredients:
- 1 whole Navel Orange
- 1 fruit without seed Lemons
- 2 teaspoon (3.5g) truvia
- 3 cup (8oz) Perrier Sparkling Water
- 1/2 cup Cranberries, fresh
- 1 medium Pear, fresh
- 26 1/2 fluid ounces Pino Noir Wine
- 1 fruit (2" diameter) Limes
- 2 fluid ounces Brandy
- 1 teaspoon Cinnamon, ground
Directions:
Ingredient notes: We suggest using 3 cinnamon sticks instead of ground cinnamon in this recipe. We estimate no more than 1 teaspoon of cinnamon will infuse the wine. We also suggest using a lemon or lime flavored sparkling water.
- Wash the fruit, chop the orange and pear into ½-inch cubes, and thinly slice the lime, and lemon. Place the orange and ¼ cup cranberries into a 2 liter or larger pitcher. Muddle the fruit with a wooden spoon, releasing some of the juices. Add in the remaining fruit pieces, cinnamon sticks, wine, brandy, and sweetener. Stir, cover and refrigerate for at least 30 minutes or up to 4 hours.
- Right before serving, pour in the sparkling water, and adjust sweetener to taste. Pour 2/3 cup strained sangria per serving and garnish with fruit if desired.
Notes: the net carbs for this recipe have been calculated assuming all the fruit in this recipe is eaten. If you strain out the fruit (as instructed above), and account for a small amount of juice from each of the fruits leaching into the mix, the net carbs per 2/3 cup serving will be 3 and calories will be 100.
