Strawberry Satsuma Champagne Sangria


I was searching the internet for some Champagne cocktails and I came across this Strawberry Satsuma Champagne Sangria recipe.  Champagne and Sangria is what really caught my eye but then I started wondering what Satsuma was because I know Strawberry mixed with anything is great!  So I did some searching and found the characteristic of what Satsuma is (listed below).  After reading about it I decided that this is he Champagne Cocktail I need to share with you guys.

Satsuma Characteristics


Its fruit is “one of the sweetest citrus varieties, with a meltingly tender texture” and usually seedless, about the size of other mandarin oranges (Citrus reticulata). One of the distinguishing features of the satsuma is the thin, leathery skin dotted with large and prominent oil glands, which is lightly attached around the fruit, enabling it to be peeled very easily in comparison to other citrus fruits. The satsuma also has particularly delicate flesh, which cannot withstand the effects of careless handling. The uniquely loose skin of the satsuma, however, means that any such bruising and damage to the fruit may not be immediately apparent upon the typical cursory visual inspection associated with assessing the quality of other fruits. In this regard, the satsuma might be categorized as a hit-and-miss citrus fruit; the loose skin particular to the fruit precluding the definitive measurement of its quality by sight and feel alone.

Sourced by: Wikipedia

Scroll down for the recipe…


The Recipe





6 satsuma oranges
8 ounces strawberries, hulled
1 pint raspberries
1 (750mL) bottle of chilled champagne, as dry or sweet as you’d like it
6 ounces Grand Marnier liqueur
4 ounces club soda
2 ounces cherry brandy
fresh mint for garnish


Add 2 of the satsuma oranges, the strawberries and raspberries to a large punch bowl or pitcher. Juice the remaining 4 satsumas – you want about 1/2 or 2/3 cup of orange juice. Add the champagne, grand marnier, club soda and brandy to the bowl and stir everything together. Taste the sangria and if it’s not sweet enough for you, add some simple syrup (equal parts sugar and water, boiled then cooled to room temperature) until it reaches the desired sweetness. Serve with a garnish of fresh mint.

You can definitely make this ahead of time and store it in the fridge, but making it waaaay advance may cause it too lose some of the bubbles.

Recipe and Images Sourced by: how sweet it is

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