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Sangria w/ Heirloom Navel Oranges

Sangria w/ Heirloom Navel Oranges

3 Heirloom Navel Oranges, sliced into thin rounds
2 Lemons, sliced into thin rounds
1 Lime, sliced into thin rounds
1 Fresh Peach, washed, pitted, and cut into thin slices
1 Small Pineapple, trimmed, cored, peeled, and sliced
1/3 to 1/2 cup Simple Syrup or to your taste (see recipe below)
2 Bottles (750 ml) Dry Red Wine, good drinking wine
1/2 Cup Light Rum
3 Ounces Orange Liqueur (such as Triple Sec or Cointreau)
4 Ounces Vodka
3 Ounces Grand Marnier
2 Cups Fresh Squeezed Orange Juice from 4 Heirloom Navel Oranges
2 Cups Apple Juice (or Pineapple Juice)
Club Soda or Sparkling Water
Ice Cubes
KINGS Organic Fresh Mint Sprigs

 

Simple Syrup:
1 Cup Water
1 Cup Granulated Sugar

Simple Syrup:
1 Cup Water
1 Cup Granulated Sugar

  1. In a medium saucepan, combine sugar and water.
  2. Boil for 5 minutes, without stirring.
  3. Remove from heat and let cool.

1. In a clean vessel, large enough to accommodate the liquid and fruit add the cut fruit and simple syrup. Put a lid on the jar and shake it around to coat the fruit. Add the wine, rum, orange liqueur, vodka, Grand Marnier, orange juice, and apple or pineapple juice. Stir to combine and cover. Store in the refrigerator, covered, for at least 2-3 days to allow flavors to combine. Mixture may be strained, if desired, before serving.
2. Serve the Sangria over ice in large wine glasses. Fill serving glass half full with ice. Add enough sangria mixture to fill about 3/4 full. Add a few slices of the marinated fruit along with some fresh berries. Top with either club soda or sparkling water. Garnish each glass with a mint sprig and serve immediately.