Do you remember “lymon?” Back in the 80’s, The makers of Sprite coined the hybrid word from, of course, the words “lime” and “lemon.” It was kind of like Bennifer for Generation X. Except non-celebrity and non-human, and Sprite is still together. Or something.
Anyway, for this lemon-lime margarita sangria, I’ll do things the old-fashioned way. Lemon is lemon and lime is lime and together they are lemon-lime.
Which, by the way, is a very good thing.
Ever since I made this sangria mojito number, I’ve wanted to make more and more spirited mash-ups. And with Cinco de Mayo fast approaching, I though, what better excuse to develop a margarita in sangria form?
Or … is it sangria in margarita form? Well, anyway, it’s sangria and margarita together and it is pretty darn tasty. Also potent. But tasty. (But potent! You’ve been warned!)
Lemon-Lime Margarita Sangria
- 1 medium orange
- 2 medium lemons
- 5 limes
- 1 750 ml bottle Sauvignon Blanc
- 3/4 cup tequila blanco (white tequila)
- 1/3 cup Cointreau liqueur
- 1/3 cup honey (plus more to taste (can substitute agave syrup if desired))
- 2 cups 16 ounces lemon-lime soda, chilled
- Slice oranges, lemons, and limes. Reserve six slices of each, place in a zipper bag, and refrigerate (you'll add these to the sangria before serving).
- Add remaining slices to a large pitcher. Using a muddler or a hefty wooden spoon, mash the fruit until juicy. Pour in the wine, tequila, and Cointreau. Stir. Drizzle in the honey.
- Cover and refrigerate for 4-6 hours.
- Remove muddled citrus with tongs, or, if you prefer a pulp-free margarita sangria, pour the mixture through a strainer and return it to the pitcher. Stir. Taste and add additional honey if desired. Drop in reserved fruit slices.
- Divide sangria and fruit between six glasses and top each with 1/3 cup lemon-lime soda. Serve.