Is there ever a bad time for Sangria? I think the answer is no. It might be the middle of winter, but there is plenty of fresh citrus that you don’t have to wait until Spring to take advantage of. Whether you need a beverage for the Super Bowl, a drink for your Oscars Party, or something for a weekend brunch, every occasion is the right time to enjoy this beautiful and refreshing Blood Orange White Sangria.
Here is more on the recipe Sally made.
Like most Sangria recipes, this Blood Orange White Sangria is based on fruits, wine, liquor, and a sweetener. For this recipe, you will need blood oranges, nectarines, a cara cara navel orange, starfruit, lemon, and lime. For the liquid components, Sally decided to use white wine, Solerno, honey, and Peychaud’s Aromatic Cocktail Bitters.
Assembly is pretty easy, just wash and dry the fruit and cut into pieces. While someone is prepping the fruit, another person can mix the other ingredients together into a large container. Refrigerate until ready to serve.
Blood Orange White Sangria
Makes 8 servings
1/2 cup blood orange liqueur ( we used Solerno)
5 Tablespoons clover honey
8 to 10 dashes Peychaud’s Aromatic Cocktail Bitters
2 blood oranges, sliced
1 cara cara navel orange, sliced
l lemon, sliced
1 lime, sliced
1. Put the white wine into a large pitcher. Add the blood orange liqueur, honey and bitters. Still with a long handled spoon until well mixed. Add the fruit slices to the wine mixture. Stir. Chill sangria in the refrigerator for 30 minutes. Stir and serve.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis
Enjoy!
I agree–I can always drink sangria! And so can my friends!
photo question: how do you deal with glares on glasses? Sometimes, I have amazing light, but I’ll see a glare spot on the side of the glass closest to the light source. (I always bounce my side lighting, but it still happens). I shoot RAW, and when I upload, the glare spot is overexposed. Thanks in advance 🙂
Hey Christina,
That is a great question. Glass is a highly reflective surface and can be a real headache to deal with. With reflective surfaces, they will “see” whatever is in front of them. When you place a white fill card near the glass, it will reflect a white highlight onto the glass. What you are describing sounds like the glare is coming from the light source. You can add extra diffusion in front of the light to reduce its intensity, but you still may get glare and a highlight that you don’t want.
The easiest way to approach shooting the glass is to backlight it. The shot that you see in the first image is backlit. The light source is behind the glass and I am reflecting light back in with a fill card. Placing the light behind the glass and adjusting the camera position not only illuminates the liquid, but doesn’t cause as severe a reflection in the glass.
In photographing FOOD issues Volume 1 Issues 1, 3, and 8, and Volume 2 Issue 1, I address shooting reflective glasses in more detail. You can find those issues on the store section of Taylor Takes A Taste.
Taylor, your behind-the-scenes photos are so helpful! Thank you for being so generous with your knowledge!
I love Solerno blood orange!! I had an amazing blood orange cosmo at the Chandelier bar at the Cosmopolitan here in Vegas and I had to buy a bottle to make them at home. Love the behind the scenes shots! I still only shoot with natural light, I have yet to find a lighting set up that I like for artificial lighting pics. I know I need to have a better set up, I just am not happy with how they look with the shots I have done.
Oops I also wanted to ask – where did you get the tweezer tongs? I need some!