ntire pitcher, so give the sangria a \"fizz\". I prefer to
Stir together peach syrup, peaches, and sugar; let sit at room temperature for one hour.
Pour peaches into large, one-gallon pitcher and stir in the wine. Add ice to glasses and fill about 3/4 full of sangria. Top with the lemon-lime soda. Enjoy!
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.
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled.
Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
Stir white wine, peach schnapps, and orange juice concentrate together in a large pitcher; add peach slices.
Refrigerate until completely chilled, at least 2 hours; add frozen raspberries just before serving.
Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add raspberries, peach slices, lemon slices, and orange slices. Float ice cubes in the beverage to chill.
Put the dry white wine, Cointreau, peach schnapps, golden caster sugar, cinnamon sticks, sliced limes and oranges into a large bowl, stir and chill.
To serve, add the soda water and some ice and pour into jugs.
Fill mixing glass with ice. Add white zinfandel, riesling, limeade and Monin Peach. Cover and shake. Pour into wine glass and top off with fruit and ice.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
Cut vanilla bean lengthwise. Scrape out the black seeds and put at bottom of pitcher. Discard the pods.
Combine all the other ingredients. Be careful with the liquid because the fruit will cause it to overflow if the pitcher is too full!
Chill sangria overnight to get maximum flavor.
Just before serving, add ice cubes. Try using extra raspberries to make raspberry ice cubes for an extra pretty sangria! :) Enjoy!
Bring water to boil in a medium saucepan.
Remove from heat. Add teabags and allow to steep 2-3 minutes.
Cool completely.
Add sugar, using more or less than the recipe according to your taste. Pour into the pitcher.
Slice and chop the fruit and add it to the pitcher.
Top off the pitcher by adding the white wine.
Allow the flavors to blend in the refrigerator overnight and serve over ice.
Pour wine, vodka, schnapps and peach coulis in a pitcher with the slices of fruits 12 hours before serving the sangria.
Keep in the fridge.
Just before serving, add ice, fruit juices and complete with lemonade.
In a large glass pitcher, combine the peach slices, grapes and lemon slices.
Add the peach brandy, and sugar, and stir until the sugar has dissolved.
Slowly pour in the white wine, stirring gently.
Refrigerate for at least 2 hours or as long as overnight.
When ready to serve, add the Prosecco and stir gently.
Fill glasses with ice.
Slowly pour sangria into glasses allowing the fruit pieces to fall into the glasses.
Place orange slices, peach slices, lemon slices, and lime slices in the bottom of a pitcher. Pour in red wine, lemon-lime soda, rum, and sugar; stir until sugar is dissolved.
Cover and refrigerate sangria until flavors combine, at least 2 hours.
Garnish each serving with a strawberry slice.
nd lime in a large sangria pitcher and dust with the
Place fresh raspberries in a bowl; pour in enough wine and peach-flavored vodka to cover. Let soak, at least 1 hour.
Combine remaining wine, remaining peach-flavored vodka, peach nectar, lemonade concentrate, peach schnapps, and sugar in a large pitcher. Stir in soaked raspberries and mango chunks.
In a large pitcher, combine sugar, orange
juice and grape juice.
Add lemon, orange and apple or peach.
Stir until sugar is dissolved.
Just before serving, add club soda.
Put ice cubes into 8 glasses.
Pour Sangria over ice and spoon some fruit into each glass.
Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.
In a large tall pitcher, mix the first 8 ingredients.
Refrigerate for at least 1 hour to let flavors blend.
Right before ready to serve, add in club soda; stir gently.
To serve: pour sangria into ice filled wine glasses.
You can take out the cinnamon sticks before serving but I usually leave them in.