Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher.
Add ice cubes to 6 glasses.
Fill the glasses with sangria, spooning some of the fruit into each glass.
Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
MAKE AHEAD TIP: prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
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.
n a good sized roaster with the fat side up, and
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.
ntire pitcher, so give the sangria a \"fizz\". I prefer to
Mix everything in a sangria glass with ice or in a pitcher or something else.
You can garnish with a slice of lemon or lime. Or maybe add fresh fruits to it.
You may need to add sugar if it's not sweet enough for you. Hope you enjoy and I wish you all a great summer :).
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.
Mash strawberries slightly in a bowl. Pour in a small amount of wine and mix to pick up any juices.
Mix orange and lime juice in a pitcher. Pour in strawberries and remaining wine. Add cranberry-raspberry juice, brandy, Cointreau, and sucralose sweetener. Stir well and refrigerate until flavors combine, at least 4 hours.
Fill glasses with ice. Fill each glass 2/3 to 3/4 of the way with sangria. Top with strawberry soda. Stir well.
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.
Cut 1 orange into thin slices, then into quarters, and reserve for garnish.
With vegetable peeler or zester, thinly remove outer peel from second orange.
In large bowl, using a spoon, bruise the peel with the sugar to release the oils.
Stir in orange juice, wine and liqueur.
Cover and chill. Remove orange peel after 15 minutes.
Serve the sangria, garnished with the orange slices, over ice.
In a large glass pitcher, combine the wine, rum, pineapple juice, lemon juice and sugar. Stir.
Add the sliced lemons and limes. Add the mango.
Place the pitcher in the refrigerator and chill.
Tip: Save some of the lemon or lime peel for garnish.
Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
Combine the sangria base ingredients in a pitcher and chill until very cold.
To serve, layer the fruits in the prescribed order. Gently fill with sangria and serve.
TIP: Fruit quantities will vary depending on the glass, so do not take as gospel.
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!
Stir together the wine, schnapps, rum, strawberries and grapes in a large serving pitcher. Chill for at least one hour before serving.
Garnish with lime slices.
n a half fan shape, with the points coming together at
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
argarine, sugar, caraway seed and wine and have ready in separate
Step1: saute finely diced onions and garlic paste in olive oil.
Step2: when onions are translucent add tomato paste, saute another minute.
Step3: deglaze with red wine, add octopus with its canned oil, finely chopped tomatoes, kosher salt and cayenne pepper, simmer for three more minutes, check/adjust seasoning.
Step4: meanwhile, cook bucatini al dente, strain, add some olive oil.
Step5: plate bucatini, top with octopus ragout, sprinkle with Italian parsley and basil leaves.
he red wine sauce:
Heat