Combine sugar and water in a microwave-safe bowl. Microwave until water is hot, 30 to 45 seconds. Stir until sugar dissolves into a syrup. Let cool.
Transfer syrup to a large pitcher. Pour in Cabernet Sauvignon, brandy, and triple sec. Add apples, orange wedges, and orange juice. Squeeze juice from lemon wedges into the pitcher; add wedges to the pitcher. Refrigerate until flavors combine, 12 to 24 hours.
Stir citrus-flavored soda into the sangria before serving.
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.
To two large pitchers add the following:
Red Sangria:
Slices from one large orange
Slices from one large apple
Slices from one lemon
1/2 cup sugar
1 cup Alize cranberry/passion fruit cognac, or brandy
1 bottle cabarnet wine
2 cups club soda
2 cups ice.
White Sangria:
Slices from one large orange
Slices from one large apple
Slices from one lemon
1/2 cup sugar
1 cup Alize passion fruit cognac, or brandy
1 bottle chardonnay wine
2 cups club soda
2 cups ice.
Mix well.
Combine white wine, pomegranate juice, red wine, schnapps, apple pieces, and peach in a large pitcher. Stir will to blend flavors. Refridgeratd for at least 2 hours or overnight. Before serving, add 7up and club soda. Serve over ice with orange curlicue garnish.
To a large pitcher add orange and lemon slices together with the sugar and mash gently with wooden spoon for approximately 1 minute (sugar should be dissolved).
Stir in orange juice, Triple Sec, and wine and refrigerate for a minimum of 2 hours -- a full day is best!
Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp.
Wash the fruit before slicing. Just a reminder.
Mix the wine, brandy or cognac, and sugar in a large clear pitcher. Stir until sugar has disolved.
Add the fruit and stir.
Refrigerate a few hours to allow flavors to combine.
Before serving, top off with ice cubes.
Note: orinal recipe calls for an inexpensive light wine such as pino grigio, sauvignon blanc, fume blanc, or California Chablis. It states the chardonney is too robust.
Preheat the oven to 150 degrees F (65 degrees C).
Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour.
Using a spice grinder, reduce the zest to a fine powder. Set aside.
Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve.
Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine.
Fill a large pitcher halfway with ice, then pour in the wine, fruit juice, peach wedges, Grand Marnier(R), and about three-quarters of the orange and lime slices. Stir until cold and well mixed.
Pour into glasses, adding a few of the reserved fruit slices to each.
Note: Any crisp, relatively dry white wine will do the trick here; just avoid chardonnay.
nd lime in a large sangria pitcher and dust with the
Pour wine, vodka, schnapps and peach coulis in a pitcher with the slices of fruits 12 hours before serving the sangria.
Keep in the fridge.
Just before serving, add ice, fruit juices and complete with lemonade.
Add everything in a wine glass or sangria glass. For me it was perfect but for DH it was too sweet. So you may need to adjust to suit your taste.
Boil sugar and water until clear.
Cool.
Take 3 slices from center of each fruit and save for garnish.
Squeeze remaining fruit and pour white wine and sugar syrup over fruit and juice. Let it steep for several hours or overnight.
Remove fruit.
Add soda when ready to serve.
Pour over lots of ice and garnish with slices.
Makes 24 servings.
Put orange slices, lemon slices, and lime slices in a large punch bowl. Pour sugar over the fruit; add tequila and mix gently with a wooden spoon. Let soak 6 hours to overnight.
Put plenty of ice in the punch bowl. Pour white wine, champagne, and club soda over the ice. Stir and serve immediately.
Combine white wine, brandy, and sugar in a large pitcher, then stir in ice. Continue stirring until the sugar is dissolved, then add the lime, lemon, apples, and grapes. Stir in the club soda.
In a pitcher, combine peach schnapps, cognac, sugar, sliced oranges and sliced mangos. Chill for at least an hour.
Pour fruit mixture into a large punch bowl. Stir in white wine and ginger ale.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
-----Gumbo--------.
Follow recipe on gumbo base container to
Cook sliced potatoes in 1/2-inch boiling salted water 10 minutes.
Drain and arrange in alternate layers with onions in a greased 1 1/2-quart casserole.
Pour White Sauce over and bake, uncovered, in moderate oven at 350\u00b0 for 45 minutes or until potatoes are tender.
Serves 4.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Make White Bread recipe as instructed, except add the