1, FOR MACADAMIA CRUST: Mix all of
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.
Prepare and mix all ingredients, except the cava, in a large decanter or pitcher. Stir well, cover and let sit in fridge for at least a day. Add cava to decanter just before serving.
nd lime in a large sangria pitcher and dust with the
Add everything in a wine glass or sangria glass. For me it was perfect but for DH it was too sweet. So you may need to adjust to suit your taste.
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.
In a small saucepan, combine the water, mint, sugar, cloves and cinnamon sticks over medium heat. Allow to simmer for about 5 minutes. Remove from the heat, and allow the mixture to cool down to room temperature.
Remove and discard the mint leaves, cloves, and cinnamon sticks, and pour the mixture into a large serving pitcher.
Mix in all of the remaining ingredients, cover and refrigerate overnight.
Serve chilled, over ice.
rays and freeze until the sangria is ready to serve.
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.
Fill a large pitcher halfway with ice, then pour in the wine, fruit juice, peach wedges, Grand Marnier(R), and about three-quarters of the orange and lime slices. Stir until cold and well mixed.
Pour into glasses, adding a few of the reserved fruit slices to each.
Note: Any crisp, relatively dry white wine will do the trick here; just avoid chardonnay.
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.
Boil sugar and water until clear.
Cool.
Take 3 slices from center of each fruit and save for garnish.
Squeeze remaining fruit and pour white wine and sugar syrup over fruit and juice. Let it steep for several hours or overnight.
Remove fruit.
Add soda when ready to serve.
Pour over lots of ice and garnish with slices.
Makes 24 servings.
urn.
To make white chocolate mousse:
Add
Chill all ingredients.
Combine wine, Triple Sec and sugar. Stir until sugar dissolves.
Add soda.
Garnish with citrus slices for decoration.
Combine all ingredients except ice in 2 large pitchers.
Cover and refrigerate for 2 hours to blend flavors.
Serve over ice.
Place fruit and cinnamon sticks in a bowl and add brandy. Cover and refrigerate 4 hours or overnight.
Add sugar, fruit and brandy mixture to wine.
Chill for at least 2 hours.
When ready to serve, remove cinnamon sticks; add club soda and vodka.
Pour over crushed ice.
Add maraschino cherries for more color.
In a large pitcher, combine the pineapple juice, lemon juice and orange and lemon slices; mash gently with a wooden spoon until fruit is partially crushed. Add the wine, apple slices and triple sec.
Refrigerate for 2-4 hours. Just before serving, add soda. Serve over ice.
In a pitcher, combine peach schnapps, cognac, sugar, sliced oranges and sliced mangos. Chill for at least an hour.
Pour fruit mixture into a large punch bowl. Stir in white wine and ginger ale.
To a large pitcher add orange and lemon slices together with the sugar and mash gently with wooden spoon for approximately 1 minute (sugar should be dissolved).
Stir in orange juice, Triple Sec, and wine and refrigerate for a minimum of 2 hours -- a full day is best!
Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp.
Combine all ingredients except ice and mint in 2 large pitchers; cover and refrigerate for 2 hours to blend flavors. Serve over ice.
Garnish with mint sprigs.