In a small saucepan, simmer together water, sugar and cinnamon sticks for 5 minutes; remove cinnamon sticks and let mixture cool.
Combine juices and wine; stir in fruits and cooked sugar mixture; chill for at least 4 or 5 hours.
For each serving, pour sangria over ice, top off with some sparkling water and add some of the fruit slices to each glass.
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
Slice the Queso Blanco frying cheese into thin slices,
Ajo Blanco:.
Place blanched almonds in
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.
Preheat oven to 400*F.
Pour corn into a shallow roasting pan. Drizzle with olive oil and roast 10 minutes or until corn is light golden in color.
Pour into a salad bowl.
Combine lime juice, cayenne pepper, salt and pepper in a cup. Stir and pour over corn.
Add cilantro and toss well.
Sprinkle with the queso blanco cheese.
Enjoy!
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.
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
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
f water and follow a recipe zaar recipe, of course. this only
In a large bowl, pitcher or punch bowl combine wine, liqueur and apricot juice.
Refrigerate until chilled or overnight. Before serving, stir in sparkling water and fruits.
Serve over ice in large wine goblets, adding a few slices of fruit to each glass.
Makes about 10 cups.
My recipe# 74650), a salad, and cold beer or Sangria.Try Cuestick
Cut several end slices from fruits.
Keep the center of fruit for slicing later.
Place the end slices in a small saucepan with water and sugar.
Bring to a boil over medium-high heat, stirring to dissolve sugar.
Lower heat and simmer, undisturbed for 3 minutes to make a simple syrup.
Remove from heat; cool to room temperature.
Strain the syrup; squeeze juice from the fruit. Discard the cooked fruit end slices.
Chill the syrup, covered, up to 1 week.
On day of serving, thinly slice center of fruits, discard seeds, chill ...