Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.
In a large tall pitcher, mix the first 8 ingredients.
Refrigerate for at least 1 hour to let flavors blend.
Right before ready to serve, add in club soda; stir gently.
To serve: pour sangria into ice filled wine glasses.
You can take out the cinnamon sticks before serving but I usually leave them in.
In a highball glass with ice, pour vodka, followed by cranberry juice and white Zinfandel. Squeeze the lime wedge over and drop in for garnish. Stir.
ntire pitcher, so give the sangria a \"fizz\". I prefer to
Fill mixing glass with ice. Add white zinfandel, riesling, limeade and Monin Peach. Cover and shake. Pour into wine glass and top off with fruit and ice.
t's best to make sangria a day in advance, because
Stir water and sugar together in medium saucepan over medium high heat until sugar dissolves to make simple syrup. Cool.
Combine Zinfandel, brandy, triple sec, orange juice and 3 cups of cooled simple syrup in very large container.
Add apples, nectarines, and lemons.
Refrigerate sangria until cold, at least 3 hours and up to 1 day. Ladle sangria and fruit into pitchers. Serve over ice.
Mix all ingredients together. Stir. Pour in a glass. Garnish with desired fruit.
Put on your sunglasses and pretend you're at the beach :-).
Or better yet. Go to the beach!
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.
reens with raspberry vinagrette, and White Zinfandel wine.
Bring boiling water canner, half-full with water, to simmer.
Wash jars and screw bands in hot soapy water, rinse with warm water.
Pour boiling water over the flat lids in saucepan off the heat.
Let sand in hot water until ready to use.
Measure the wine into a 6 or 8 quart saucepan.
Stir pectin into wine in the saucepan.
Add butter (if desired) to reduce foaming.
Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly.
Stir in all sugar quickly.
Bring ...
Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes.
Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes.
Increase the heat to medium- ...
Combine wine, triple sec, juice, and sweetener.
Serve over ice.
he lemon juice, lemon zest, white Zinfandel wine and reduce the liquid
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Stir the white Zinfandel wine, lemon juice, garlic, salt, and black pepper together in a bowl.
Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture; allow to marinate for 10 minutes.
Remove the fillets from the marinade, shaking off any excess moisture from the fish. Discard the marinade.
Grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.
minute. Pour in the white Zinfandel wine, and simmer for 2
rom oven; pour 1 cup white zinfandel wine over entire chicken.
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
Combine frozen lemonade and orange juice concentrate with water; mix well. Just before serving, mix in club soda and white wine. Garnish with orange slices and cherries. This mix freezes well, just take out of freezer a couple of hours before serving. (Can be served over crushed ice or ice cubes.)