Spanish Sangria 3 Ww Points Recipes

Steps:

• Note: Because of the large volume I suggest making this in batches. This is one reason for the vagueness of the measurements.
• Mix the wine with 3/4 cup sugar. Set rest of sugar to the side.
• Add Liquors and stir.
• Slowly add 1/2 ltr lime seltzer and stir.
• Taste now and add any ingredients to taste. There SHOULD be a bit of a liquor bite to it, but it should NOT be overpowering. Likewise it should be sweet but not send you into a diabetic coma. It should also have a decent fizz to it, if it's too thick, add seltzer. Just experement.
• Once you've got the taste you want, add the slices of fruit. I've found that the sangria i get in America tends to be loaded down with fruit. Remember that it's more of a garnish and only adds a bit of flavor. If you need a ton of fruit to get the desired flavor, you haven't got the right mixture.
• Have fun experementing, and enjoy it. It's perfect for summer days and bbqs.
• For another great (and much simpler) spanish drink check out my recipe for Tinto de Verano.
• Chau.

Steps:

• In a large pitcher combine the wine, gin, sugar, the juice from 3 oranges, 3 lemons, and 1 lime. Slice the remaining orange, lemon, and lime and add them to the pitcher as well. Stir the mixture and let it sit overnight in the refrigerator.
• Pour the sangria into glasses filled with ice and top with guarana soda.

Steps:

• Combine the wine, orange juice, pineapple, apple, sugar and lime juice in a large pitcher; stir until the sugar is dissolved. Refrigerate at least 2 hours, up to overnight.
• Just before serving, stir in the club soda. Pour sangria into 6 ice-filled glasses, being sure to include some fruit.

Steps:

• In a pitcher or large bowl, combine orange, lime, apple, grapes, brandy, and red wine. Stir to combine and refrigerate 1 hour (or overnight). To serve, add soda and ice.

Steps:

• In a large pitcher, mix together the first 4 ingredients.
• Cover and refrigerate for several hours or overnight.
• Just before serving, add the club soda and plenty of ice cubes.
• Serve very cold garnished with a slice of fruit.
• Note: if using a punch bowl, float the various fruit on top.

Steps:

• Juice citrus (200-300 mL) into a small saucepan; add sugar, nutmeg, cinnamon stick (snapped up) to juice in saucepan. Heat liquid, while stirring, until until steam rises.
• Pour liquid into a heat proof jug or allow liquid to cool first.
• Pour wine into container with brandy.
• Add juice/spice mix, stir. Add leaves, crushed and deveined. Chill 24 hours.
• You can also add any other fruits you like! If I add apples or pears, I like to soak them in the brandy overnight before adding them to the sangria. YUM!

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.