In a large glass pitcher, mix together the raspberries, lemon zest, lemonade and Lemoncello. Refrigerate for about 2 hours.
When ready to serve, slowly add the sparkling wine, stir gently.
Fill glasses with ice cubes and slowly pour sangria over the ice, allowing raspberries to fall into the glasses.
In a large pitcher or punch bowl, combine water, orange juice, pink grapefruit juice, lime juice and half of the orange and lime slices.
Chill, covered, until cold or up to 24 hours.
Just before serving, pour in 2 bottles of sparkling grape juice or ginger ale.
Serve over ice.
Garnish with remaining orange and lime slices.
Makes 24 (4 oz.) servings.
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.
Press mint leaves against sides of a large pitcher with back of a wooden spoon to release flavors.
Stir in sparkling wine and next 3 ingredients.
Serve immediately over ice; garnish if desired.
*Other sparkling wine or Champagne may be substituted.
*Recipe tested with Cointreau and Grand Marnier orange liqueurs.
0 minutes. Add the chilled sparkling water, moscato wine, lemon juice
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.
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 wine, cranberry juice, orange juice, liqueur, orange slices and lime slices in large glass pitcher.
Chill for 2 hours before serving.
Just before serving, pour the sangria into a punch bowl.
Slowly add the flavored sparkling water.
o combine.
Serve the Sangria over ice in large wine
Add the apples to a large pitcher reserving about 1/2 cup for garnishing. Add the cognac, apple cider, and chilled cava. Stir.
Fill the pitcher with ice. Pour the sangria into glasses filled with ice and top with sliced apple and pomegranate seeds.
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.
Marinate strawberries in sugar until heavy syrup develops. Refrigerated overnight works best.
To serve, pour strawberries and syrup into a large pitcher; add wine and citrus slices to pitcher and stir.
Pour sparkling water or soda over fruit and wine mixture; stir again.
Fill deep wine or champagne glasses with ice and then sangria.
Garnish with mint and a fresh, whole berry and enjoy!
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.
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.
rays and freeze until the sangria is ready to serve.
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.
Mix together in a large pitcher all ingredients except sparkling water. Refrigerate for at least 4 hours or overnight. Add sparkling water and ice cubes. Serve very cold in balloon-shaped wine glasses.
Combine all the ingredients except the soda/sparkling water in a large pitcher.
Stir well, and chill.
Add soda/sparkling water just before serving.
Serve over ice in wineglasses.
In a large pitcher, combine fruit, sugar and fruit juice. Set aside to macerate for 1 hour. Just before serving, add sparkling wine and liqueur. Serve over ice.