ogether the pineapple juice and sangria. When the sugar has begun
Preheat oven to 350\u00b0.
Mix all ingredients.
Bake in greased and floured Bundt or tube pan for 45 to 55 minutes.
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.
Mix to taste.
Serve in punch bowl.
Float ice ring on top. Can use any red wine you like.
Makes 1 gallon.
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.
t's best to make sangria a day in advance, because
br>Mix pineapple juice and sangria. When the sugar has begun
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.
s chilling prepare the red wine base. Pour the bottle of
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.
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.
of the jug of wine into the pitcher. add all
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.
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.
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.
b>wine, lemon juice and ice. Mix well. The citrus moscato sangria can
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.
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.
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.