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Sangria
For 4 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1 (750-milliliter) bottle fruity red Spanish wine
1/4 cup triple sec
1 lemon, rinsed and cut in 1/4-inch slices, and seeds removed
1 cup orange juice
3 to 4 tablespoons sugar (or more, depending on your taste)
1 lime, rinsed and cut in 1/4-inch slices
1/4 cup brandy
3/4 cup club soda (optional)
1/2 Granny Smith apple, rinsed, seeded and cut into wedges
1. In a pitcher, mix together wine, orange juice, brandy, triple sec and sugar. Stir in soda and fruit slices and wedges. Refrigerate until well-chilled. Serve in wine or other glasses with some of fruits. Serve over ice cubes, if desired.
Yucatan Sangria
For 4-5 servings
Cooking time: N/A
Preparation time: N/A
Ingredients:
1 (750 milliliter) bottle fruity red wine (pinot noir, merlot, etc)
1/2 cup water
3 tablespoons each fresh blueberries, blackberries and raspberries
2/3 cup port wine
1/3 cup sugar
1-1/2 cups lemonade
3 tablespoons dried cranberries or cherries
1. In a pitcher, combine both wines, lemonade, water and sugar. Stir well. Mix in fruits. Refrigerate until serving time. Serve well-chilled in wine glasses (with some of fruit spooned in bottom) over ice cubes, if desired.
Procecco Sangria
For 2 quarts
Cooking time: N/A
Preparation time: N/A
Ingredients:
1 peach, pitted and cut into wedges
5 ounces peach brandy
superfine sugar, if desired
1 nectarine, pitted and cut into wedges
1 (750 millilter) bottle chilled processo (Italian Sparking Wine)
3 apricots, pitted and cut into wedges
1 cup peach nectar
1. In a pitcher, combine peach, nectarine and apricots. Stir in brandy; let stand at least one hour. Stir in prosecco and peach nectar. Add superfine sugar, if desired. Refrigerate until well-chilled.
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