Blueberry Lemonade Sangria
Presented by Gio Italian Grill
- 1 oz. Cruzan Blueberry Lemonade Rum
- 1/2 oz. brandy
- 1 tsp. homemade simple syrup (may be infused to your taste)
- 5 oz. sweet red wine
- Fresh blueberries
Turn on wok and heat canola oil. Add protein choice to wok. Stir-fry for one minute or until protein is 3/4 cooked. Add frozen vegetables, blanched broccoli and minced garlic to the wok. Stir-fry for approximately one minute. Add noodles to wok. Add soy sauce and toss or stir until fully incorporated. Using a pair of tongs stir the mix quickly in the center of the wok. This will separate the noodles from the veggies and protein. Pull the noodles from the wok into a large serving bowl, allowing vegetables and protein to fall on top of noodles. Garnish with bean sprouts, green onions, cilantro, and a lime wedge.Soak about a dozen blueberries in rum, brandy, and simple syrup for about 20 minutes, stirring gently to make sure syrup is fully mixed. Pour into a hurricane glass and add red wine. Fill glass with ice, top with a few more blueberries for garnish and serve.