op with the Citrus Salsa.
To Make Citrus Salsa: In a
In a large pitcher, combine the wine, brandy, and orange liqueur.
Pour in the sugar, stir thoroughly to mix. Add all citrus slices to punchbowl.
Pour wine/liqueur mixture over the citrus slices.
Allow sangria to sit for 1 hour before serving to allow the citrus flavor to come through.
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.
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.
Mix everything in a sangria glass with ice or in a pitcher or something else.
You can garnish with a slice of lemon or lime. Or maybe add fresh fruits to it.
You may need to add sugar if it's not sweet enough for you. Hope you enjoy and I wish you all a great summer :).
In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow the citrus flavor to come through.
Place sliced apple, orange, and sugar in a 2 quart glass pitcher.
Juice remaining fruit.
Add juice to pitcher with grape juice and ice.
Chill until time to serve.
Tip: To make this sangria with alcohol, replace the grape juice with a bottle of white or red wine.
Combine all ingredients except sliced fruit in a large bowl or pitcher.
Cover and refrigerate until well chilled, about 2 hours.
Fill a large pitcher with ice; add sliced fruit, then pour in sangria over fruit and ice.
Makes 5 cups without ice.
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.
Slice the fruit, put off to the side.
Mix all the liquid ingredients, then add sweetener.
Add sliced fruit.
chill for at least one hour, but the longer you let it sit with the fruit, the better it will taste.
Serve over ice.
br>Mix pineapple juice and sangria. When the sugar has begun
lates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers
ith my posted Coconut Rice, Recipe #312530.
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.
br>To Make the Papaya-Citrus Salsa: In a medium bowl
omes out clean.
Spoon Citrus Topping over hot cake.
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
up honey.
2 tablespoons citrus juice, lemon, lime, orange.
aking paper.
Beat butter, citrus zest and sugar until light
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.