Mash strawberries slightly in a bowl. Pour in a small amount of wine and mix to pick up any juices.
Mix orange and lime juice in a pitcher. Pour in strawberries and remaining wine. Add cranberry-raspberry juice, brandy, Cointreau, and sucralose sweetener. Stir well and refrigerate until flavors combine, at least 4 hours.
Fill glasses with ice. Fill each glass 2/3 to 3/4 of the way with sangria. Top with strawberry soda. Stir well.
Combine wine, cranberry juice, orange juice, liqueur, orange slices and lime slices in large glass pitcher.
Chill for 2 hours before serving.
Just before serving, pour the sangria into a punch bowl.
Slowly add the flavored sparkling water.
Slice the oranges and lime.
Add the fruit, the frozen concentrates, and soda.
Mix well. Add ice if desired.
* You may change the flavors of the frozen concentrates to get different results. The tangier the concentrate mix, the tangier the sangria.
* The fruit makes a pretty presentation, but is not really required.
br>Mix pineapple juice and sangria. When the sugar has begun
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
Combine sugar, rum, orange liqueur, fruits and cinnamon sticks in a large pitcher. Cover with 1 bottle of the Rioja wine and chill sangria for several hours.
To serve, spoon fruits into glasses. Pour in the sangria and top off with a splash of soda water.
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher.
Cover with 1 bottle of Rioja wine and chill sangria several hours.
To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
ogether the pineapple juice and sangria. When the sugar has begun
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
br>Meanwhile, for the mixed berry jelly. Blend or process berries
Pour limeade into a blender. Use the limeade container to measure tequila and orange liqueur; pour into the blender. Fill the blender with ice. Blend on high until all ice is crushed and the margarita consistency is thick.
Fill the base of each margarita glass with sangria. Top with margarita mixture.
olden.
To make the berry smoothie, combine banana, berries and
For the berry coulis, place all ingredients in
jar.
For the mixed berry coulis, combine all ingredients in
ith removable bottom. For the berry coulis, blend or process all
our.
Meanwhile, for the berry salad, combine berries, sugar and
For the berry compote, combine all ingredients in
For the berry filling combine the berries, Splenda,
heaping tablespoon of the Berry Pie Filling in the center
Cool slightly.
For the berry salsa, place all ingredients in