Combine frozen lemonade and wine in a blender.
Process for 30 seconds.
Gradually add enough ice to bring the mixture to 4 cups.
Blend until smooth.
est flavor. For a fizzy sangria, add club soda just before
In a large pitcher combine limeade, lemonade, and cranberry juice concentrates.
If you double the recipe you can use a punch bowl or 2 large pitchers.
Add the wine and water.
Stir well until combined At this point if you are not serving, do not add ice cubes or fruit, refrigerate.
Just before serving add fruit and ice cubes.
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 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.
In a pitcher, combine all ingredients except for the fruit.
Refrigerate, stirring once a day for three days.
On the third day, taste the Sangria. If it seems too sweet, add more brandy. If it seems too tart, add a little triple-sec.
To serve, pour into wine glasses, and add a bit of frozen fruit to each glass.
br>Mix pineapple juice and sangria. When the sugar has begun
Add all ingredients except ice into large container and stir. Let sit for an hour.
Add ice to punch bowl and add Sangria.
Boil the water and pour over the teabags in a large jug. Let steep 15 minutes, then remove the teabags (press out the liquid).
Stir in the sugar (or stevia) and juices.
Allow to cool to room temperature, then stir in the oranges, lemons and limes.
Chill completely.
Just before serving, stir in the frozen berries and soda. Serve over ice.
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.
In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients.
When sugar is dissolved, add berries and refrigerate 2 to 3 hours to allow flavors to mingle.
About 1 hour before serving, add peaches.
Add soda/mineral water to sangria just before serving.
Pour into glasses filled with ice.
Garnish with berries and fruit slices.
into a large pitcher add:.
either cut and juice the mango OR open the can of mango puree and pour.
both bottles of wine. if you have a glass or so of white that needs to be used, you can add that also.
hand squeeze lime and orange. put in skins, pulp, everything. make sure you washed them well!
drop in frozen berries and apple.
let chill 2-6 hours in the fridge.
JUST before you serve the sangria, mix in orange soda. If you pour in the sida too early, it will go flat.
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.
Stir white wine, rum, orange juice, and sugar together in a large pitcher until the sugar is dissolved; add apple, lemon, and lime slices. Gently stir lemon-lime soda into the wine mixture.
Put frozen grapes into serving glasses and pour sangria over the grapes.
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.
In a blender, combine the peaches, honey and orange juice. Blend until smooth. Pour it into a pitcher, then stir in the chardonnay and ginger liqueur.
Chill.
To serve, fill glasses halfway with soda water or seltzer, then top it with the sangria and stir gently. Garnish with fresh strawberries and mint leaves.
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.
Mix Cabernet Sauvignon, blackberry brandy, peach mango juice, pineapple juice, and water in a large pitcher to make sangria. Serve over ice.
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, Grand Mariner, 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.