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.
Chill all ingredients.
Pour juices and wine into punch bowl.
Float orange slices on top.
Variations: You may adjust the proportions of juice to wine, depending on the strength and flavor profile of your particular wine.
This is also good with limes and lemons.
Ice cubes made of frozen juice are a nice addition, or you can freeze the citrus slices and use them to keep sangria cold.
This can be halved, doubled, tripled, etc. easily for any size group.
In a large pitcher, stir together the orange juice, lemon juice, orange liqueur, and brandy. Stir in the cranberry juice and red wine. Cover and refrigerate until cold.
To serve, transfer the mixture to a large punch bowl. Stir in the lemon-lime soda and crushed ice. Garnish with cranberries and orange slices.
In a large pitcher or punch bowl, mix cranberry juice cocktail and peaches or nectarines, sliced lemon, ice cubes and club soda. Stir and serve.
t's best to make sangria a day in advance, because
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.
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.
In a large pitcher, combine cranberry-grape juice, orange juice, fresh lemon juice, diced pear, and diced apple.
Refrigerate for a least 2 hours.
Just before serving, stir in the lemon-lime soda and some ice.
erving pitcher. Add the wine, cranberry juice, brandy and Triple sec
Mix all ingredients except for ice.
Pour Sangria in glass and then add ice.
Make sure there is fruit in every glass. Maraschino cherries can also be added.
Put the fresh fruit in a large pitcher & pour the cranberry juice over it, then chill for 2 hours.
Stir in the cran-grape juice, orange juice & lime juice, then add ice & serve in wine glasses or punch cups.
br>Mix pineapple juice and sangria. When the sugar has begun
This makes a gallon.
Mix all the ingredients (i used a plastic ice cream bucket), except for ice.
Let sit in refrigerator atleast 4-5 hours, if not overnight.
Pour sangria into serving glass, fruit and all, then add ice.
Mix juices of your choice of flavoring (example:
if you like more cranberry, put more cranberry juice in mixture), then mix club soda and Sprite to desired flavoring.
Chill before serving. Garnish with orange and lime slices.
You can use mint and lemon, if desired.
Pour concentrate into a medium punch bowl.
Add remaining ingredients, stirring gently to mix.
Add ice rings and orange slices before serving.
Makes 2 quarts.
Combine all ingredients; cover and chill at least 3 hours. Yield:
2-1/2 quarts.
Chop and slice all of the fruit and put into large pitcher.
Add the wine, cranberry juice and brandy.
Stir and let sit overnight.
Enjoy! (Cooking time is overnight sitting time.).
Place the sugar, tea bags, lemon slices, cloves, cinnamon, nutmeg, ginger, and water into a saucepan, and stir until the sugar has dissolved. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let mixture cool. Strain out and discard the spices, lemon, and tea bags.
Pour the white wine into a large jar or covered container, and mix with the tea mixture. Stir in apples and cranberries; mix in the apple brandy. Chill in refrigerator 24 to 48 hours. Serve cold.
Heat all ingredients in a saucepan on medium low heat, stirring occasionally, until sugar is dissolved.
When liquid is hot but not boiling, remove from heat.
Let sit 5 minutes, then strain through a fine sieve, reserving fruit.
Pour liquid into mugs or heat resistant glasses, adding reserved fruit for garnish.
(Filled with fruit and infused with warm spices, this drink is just as comforting served without the red wine).
In a large bowl or pitcher, stir together chilled orange juice, white grape juice, and cranberry juice.
Add the lemon-lime beverage; stir gently.
Fill each of 10 glasses about two-thirds full with ice.
Divide fruit among glasses.
Pour juice mixture into glasses and stir gently.
Garnish with fresh mint sprigs. Makes 10 (about 6-ounce) servings.