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.
Stir red wine, ginger ale, orange juice, brandy, triple sec, sugar, cinnamon, and apple together in a large pitcher.
Divide crushed ice evenly into six large wine glasses.
Pour red wine mixture into each wine glass, making sure that each serving has a few pieces of apple.
f water and follow a recipe zaar recipe, of course. this only
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
uice, lemonade concentrate, orange juice, red wine, triple sec, and sugar
n the refrigerator.
Add red wine, brandy + mineral water, stir
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.
I've found that the sangria i get in America tends
n the freezer!
Print recipe and place large baggie and
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 citrus slices and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy, and lemon verbena. Cover and refrigerate overnight (or up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top off with a splash of club soda.
dd the herbs and sangria and reduce the sangria to about 1
Combine cherries, blueberries, blackberries, and raspberries in a bowl. Muddle together to release juices.
Transfer muddled berries to a punch bowl. Add orange and strawberries. Pour in red wine, vodka, and triple sec; stir to combine. Cover and refrigerate until sangria flavors combine, 8 hours to overnight.
Fill a glass with ice and pour in sangria. Top with club soda to taste.
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.
Mix alcohol and soda together.
Cut fruit into bite size pieces and put into glass.
Fill glass with ice and pour in sangria.
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.
Squeeze the juice of lime, orange and apple in a large pitcher; add 1/2 cup sugar and fruit pieces.
Pour in the wine, brandy and Triple Sec and stir with a long handled spoon until well mixed.
Taste.
If you prefer the sangria sweeter, add up to 1/4 cup more sugar.
Bring water to boil in saucepan.
Remove from heat.
Add tea bags; steep four minutes.
Remove tea bags; pour tea into pitcher.
Add sugar to taste and stir until sugar dissolves.
Cool to room temperature.
Combine tea, fruit, juice and wine in a punch bowl.
Ladle sangria over ice into wide-rimmed wineglasses or punch cups.
Pour wine and vodka in the pitcher and add sliced grapes, tangerine and pineapple. Next add sugar and stir gently. Chill mixture for at least one hour. Add club soda just before serving.
If you'd like to serve your Sangria right away, use chilled white wine and club soda and serve over lots of ice.
Addition ideas: sliced strawberries, a handful of fresh blackberries, banana slices, a half cup of citrus soda pop.