2 (750 ml each) or 1 Magnum (1.5 liters) Pinot Grigio
2/3 cup Midori liqueur
1/3 Solerno blood orange liqueur
2 Tablespoons clover (or your favorite) Honey
2 cups bite sized honeydew pieces
1 Granny Smith apple chopped into bite sized pieces
3. Toss the apple slices in the lemon juice. Add the apples and lemon juice mixture to the Sangria. Stir until blended. Chill for one hour. Serve. Here is more on the photo Taylor took. With this recipe, I wanted the focus of the shot to be on the vibrant green color of the sangria. To emphasize this color, I chose a white background that would draw your eye towards the vibrant green inside the glass. Instead of a flat white, I used a wrinkled linen that added some texture to the background. I backlit the shot to avoid reflections on the glass and to illuminate the liquid inside the glass. I love backlighting my images! If you would like to learn more about the technique, check out Issue 1 and Volume 2, Issue 1 of photographing FOOD.