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.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher.
Divide crushed ice evenly into six large wine glasses.
Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
Combine citrus slices and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy, and lemon verbena. Cover and refrigerate overnight (or up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top off with a splash of club soda.
For Raspberry Shrub. Mix raspberries, honey and water and bring to boiling. Reduce heat and simmer for 15 minutes. Pour mixture through a fine mesh strainer into a medium bowl, reserving the juice. Add apple cider vinegar and stir to combine. Cool.
For Sangria, mix wine, fruit, juice and cooled raspberry shrub in a pitcher. Pour in the sparkling water or soda. Chill at least 30 minutes or up to 2 hours.
Place shrimp in a glass/ceramic bowl.
Add olive oil, basil and pepper.
Marinate 30 to 45 minutes.
Heat wine, prick sausages and poach 3 minutes.
Place sausages on grill; cook until done. Add shrimp; grill 2 1/2 minutes per side.
Place on Red, Red Rice. Serves 4.
or 10-15 minutes.***.
* Red Chile recipe above. Varied amounts and
om/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use
f water and follow a recipe zaar recipe, of course. this only
br>Mix pineapple juice and sangria. When the sugar has begun
uice, lemonade concentrate, orange juice, red wine, triple sec, and sugar
n the refrigerator.
Add red wine, brandy + mineral water, stir
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.
n the freezer!
Print recipe and place large baggie and
I've found that the sangria i get in America tends
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 cherries, blueberries, blackberries, and raspberries in a bowl. Muddle together to release juices.
Transfer muddled berries to a punch bowl. Add orange and strawberries. Pour in red wine, vodka, and triple sec; stir to combine. Cover and refrigerate until sangria flavors combine, 8 hours to overnight.
Fill a glass with ice and pour in sangria. Top with club soda to taste.
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.
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Mix alcohol and soda together.
Cut fruit into bite size pieces and put into glass.
Fill glass with ice and pour in sangria.