Jaleos Sangria Blanca Recipes

Steps:

• Fill a large glass pitcher halfway with ice; add fruit. Tilt pitcher and pour Cava very slowly down side (to preserve bubbles). Add juice and liquor; stir gently. Stir in mint.

Steps:

• Combine all ingredients in a large pitcher, stirring until sugar is completely dissolved. Serve immediately, or if making in advance, refrigerate up to 24 hours, and then add the club soda just before serving.

Steps:

• In a large jug, combine the wine and the fruit. Allow mixture to sit in the refrigerator for 24 hours. In a large punch bowl, blend the mixture with the fruit juices, brandy, ice and soda water to taste.

Steps:

• Fill a glass pitcher halfway with ice and add the chopped fruit.
• Tilt the pitcher and pour the cava very slowly down the side; this will help retain the bubbles.
• In another pitcher, combine the brandy, Licor 43, white grape juice and sugar, then pour the mixture into the sparkling wine and fruit.
• Give a quick stir and add the mint sprig.
• When serving, make sure each glass gets some ice and fruit; garnish with mint if desired.

Steps:

• Put all the ingredients (except the ice, water and flowers) into two large jugs and put in the fridge for at least 1 hr to chill. Just before serving, top up with the ice and water. Pop a few edible flowers in the jug, if you like.

Steps:

• Combine the wine, syrup, crème de pêche, and juice in a large bowl until well mixed. Add the fruits and refrigerate overnight. Serve from pitchers filled with lots of ice.

Steps:

• Fill large wine glass with ice. Add cachaca, Pisco, St Germain, wine, and lime juice. Top with soda water and stir briefly. Add lime, kiwi, apple, cucumber, grapes, sage, and thyme to drink and serve immediately.