How to make a lolea sangria float.
A lolea sangria float is a refreshing and easy-to-make summertime treat! Simply combine a bottle of lolea sangria with some fresh fruit and a scoop of vanilla ice cream, and you’re good to go!
Assuming you have a bottle of lolea sangria and some fresh fruit on hand, the first step is to scoop out some ice cream into a glass. If you’re using a store-bought sangria, you can just use whatever ice cream you have on hand, but we recommend using a good quality vanilla bean ice cream for the best flavor.
Once you’ve scooped out your ice cream, add in your fresh fruit. We like to use a mix of berries and stone fruit, but you can use whatever you have on hand. Just make sure to cut up any larger pieces of fruit so they’ll be easy to eat.
Finally, top off your float with the sangria. Give it a gentle stir to help the flavors meld together, and enjoy!View now
The perfect lolea sangria for a hot summer day.
As the weather warms up, our thoughts turn to sangria – that delicious, refreshing Spanish wine punch that’s just perfect for a summer day. Whether you’re sipping it on a patio or at a party, there’s just something about a cold glass of sangria that hits the spot.
Wondering how to make the perfect sangria for a hot summer day? Here’s our foolproof recipe.
First, start with a good Spanish red wine. We like Rioja or Garnacha for their fruitiness and body. Decant the wine into a pitcher or jug.
Next, add some fresh fruit. We like to use a mix of orange, lemon and lime, but you can really use any combination of fruits that you like.
Next, add a sweetener. We like to use a simple syrup, but you could also use honey, agave nectar or even fruit juice.
Finally, add a splash of brandy or orange liqueur. This is optional, but we think it really rounds out the flavors.
Stir everything together and then let it sit in the fridge for at least an hour to allow the flavors to mingle. Serve over ice and enjoy!
Visit howtomakesangria.net to learn more about lolea sangria. Disclaimer: We used this website as a reference for this blog post.