Fragrant Lillet Blanc French aperitif at this festive Sangria emphasizes the delicate taste of carambola. Cooked with champagne and vanilla syrup, sangria is perfect for the season holidays, celebrations like a bachelorette party and birthday, and will give a spark to any party. 18 + Excessive drinking harms your health! 
Time: 4 час. 45 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. granulated sugar
- 1 vanilla pod
- 2 tbsp. aperitif Lillet Blanc
- 1 tbsp. sparkling water
- 2.5 tbsp. l lemon juice
- 450 gr (about 2 pcs. medium size) carambola, cut into slices 0.3 cm thick.
- 750 ml. champagne or white sparkling wine, cool
- Golden granulated sugar
Recipes with similar ingredients: sugar, vanilla pod, wine sparkling, champagne, aperitif lille blanc, sparkling water, lemon juice, carambola
Recipe preparation:
- In a small saucepan, bring granulated sugar and 1/2 tbsp to a boil. water, stirring until sugar dissolves. Cut vanilla pod cut the seeds in half along with a knife, add the seed pod in the stewpan. Boil the syrup for 1 more minute. Let cool, then pour in a jug of 2.8 liters.
- Add Lillet wine, sparkling water and 2 tbsp. To the jug. l lemon juice, mix. Add the carambola and cover the jug cling film. Put the sangria in the refrigerator to cool at least 4 hours or at night.
- Before serving, pour in the saucer the remaining 1/2 tbsp. l lemon juice. Put a little golden granulated sugar in another saucer. Dip the edges of 8 glasses in lemon juice, then in sugar. Pour in jug champagne and mix gently. Fill every glass half ice, then pour in sangria and garnish with an asterisk carambola.
