Add to the hot water cardamom, hibiscus and sweetener, steep for 30 minutes.
Strain into a picture add fruit and chill till cold.
Add brandy if using and dozen of ice cubes top with Rosa Regal by Banfi, Processco or champagne.
Pour into ice filled wine glasses adding some fruit.
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
Pour the very well shaken gin into Stella Artois Chalice. You can chill the glass if you prefer. My Husband really shakes the gin so it is icy cold.
Top with chilled Stella.
Enjoy!
In 3 quart saucepan, heat olive oil over medium-high heat and cook shallot, stirring occasionally, 4 minutes. Add garlic and cook 30 seconds. Stir in vodka and bring to a boil over high heat.
Stir in parma rosa mix blended with milk and cream. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and stir in cheese. Simmer 2 minutes or until cheese is melted and sauce is thickened.
To serve, toss sauce with hot penne. Serve, if desired, with freshly ground pepper and additional grated parmesan cheese.
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.
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.
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
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!
In a pitcher or punch bowl, whisk the orange juice, orange liqueur and honey.
Add the cinnamon stick, clemetines (or blood oranges), apple and pear and stir to combine. Set aside at room temperature for at least 1 hour.
Right before serving, add the wine and soda to the fruit mixture and stir gently to combine.
Serve immediately in ice-filled glasses.
f water and follow a recipe zaar recipe, of course. this only
In a bowl, whisk together all ingredients until well blended. This takes time, but the softer the butter is, the shorter time you have to whisk ingredients.
Spoon butter mixture onto a piece of plasticwrap. Form into a log about 2 inches around. Roll up like a big cigar. Twist the ends shut.
This may be stored in the refrigerator for 1 week and will freeze for much longer.
If frozen, just slice off the amount you desire to use in any recipe.