Sierra Zimmei, Seasons Bar at Four Seasons San Francisco
1 bottle organic California Sauvignon Blanc
½ liter Cabana Cachaca
1 blood orange
¼ cup superfine sugar
2 cups soda water
- In a pitcher, combine cut fruit and liquids.
- Gently stir in sugar. Add a cup of ice and let sit for at least 3 hours (overnight is best). Add more ice before serving and stir. Pour sangria into glasses, fruit and all.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »