boil the sugar and water together in a small saucepan until the sugar dissolves and the liquid is clear. set the syrup aside to cool.
in a large pitcher or punch bowl, mix together the sugar syrup, wine, juices, and liquors.
just before serving time, stir in the sparkling water. add the fruit slices and a lot of ice either to the sangria or to the individual glasses or cups.
serve chilled.
o combine.
Serve the Sangria over ice in large wine
Combine all ingredients in a large pitcher and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangria into individual glasses, including the fruit.
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.
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.
br>Mix pineapple juice and sangria. When the sugar has begun
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.
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, 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 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.
ogether the pineapple juice and sangria. When the sugar has begun
Pour limeade into a blender. Use the limeade container to measure tequila and orange liqueur; pour into the blender. Fill the blender with ice. Blend on high until all ice is crushed and the margarita consistency is thick.
Fill the base of each margarita glass with sangria. Top with margarita mixture.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Fruity Pebbles. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
MICROWAVE DIRECTIONS In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
Melt margarine in microwave; mix in marshmallows.
Stir until marshmallows are well coated.
Cover and microwave about 1 1/2 minutes or until smooth when stirred.
Pour Fruity Pebbles, all at once, into marshmallows.
Stir until well mixed.
Press into 9 x 13-inch baking dish.
Press firmly with wax paper.
Cool and cut.
Microwave butter for 1 minute.
Add marshmallows and salt. Microwave 1 1/2 to 2 minutes.
Add Fruity Pebbles.
Put in 13 x 9-inch dish until firm.
Yield: 16 squares.
M-m-m good!!!
Melt the butter in a large saucepan.
Add the marshmallows, stirring until melted.
Add the Fruity Pebbles (about 8 1/2 cups); mix to coat well.
Shape the cereal mixture into balls~grease your hands with some butter for this. Serve as is -- or spread the cereal mixture on a greased cookie sheet and let cool a bit before cutting into squares or desired shapes.
ork in flour tortillas with Fruity Lime Salsa.
Garnish with
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also