Ingredients
-
3
-
1 1/2
-
1 1/2
-
16
-
16
-
8
-
1/2
-
1/4
-
2
-
2
-
-
-
-
-
Directions
Sangria,We love this Sangria and I hope you enjoy it, too! I found this recipe in the September, 2001 issue of Bon Appetit. It comes from the Malaga Tapas & Bar in Austin, TX.Prep time includes standing time.,Here is a tweak I learned from a British ex-pat living and running a pub in the Costa Del Sol. Mix the wine, liqueurs, sugar, and sliced fruit together in a large jug. Cover and let it ferment on the counter overnight or even for a day or two. Strain the old fruit, add fresh sliced fruit and the soda and juices. Adds a mellow kick. For a different twist, use sliced apples and an apple-based liquor, Also good with peaches and peach schnapps,I was looking for a way to use up an open bottle of wine. I didn’t have any brandy, but made it exactly as instructed apart from that, oh, but I didn’t add any sugar. It was delicious! So as to not lose it’s fizz, I served the soda apart from the concoction in the same glass. I will make this again.
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Steps
|
1
Done
|
Stir Wine, Soda and Orange Juice, 8 Lime Slices, 8 Lemon Slices, Orange Slices, Brandy, Sugar, Cointreau, Grenadine, Lemon Juice and Lime Juice in a Large Pitcher to Combine. |
|
2
Done
|
Let Stand 30 Minutes. |
|
3
Done
|
Fill Fill 8 Large Wineglasses With Ice Cubes. |
|
4
Done
|
Divide Sangria Among Glasses. |
|
5
Done
|
Garnish Each With Remaining Lime and Lemon Slices and Serve. |
