RED WINE SANGRIA RECIPE WITH TRIPLE SEC RECIPES
THE BEST SANGRIA RECIPE - FOOD.COM - FOOD.COM - RECIP…
The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that's impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher. From America's Test Kitchen
Total Time 2 hours 10 minutes
Prep Time 2 hours 10 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
- Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
- Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
Nutrition Facts : Calories 253.2, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 8.2, CarbohydrateContent 31, FiberContent 3.5, SugarContent 22.2, ProteinContent 1.3
POMEGRANATE SANGRIA RECIPE | BOBBY FLAY | FOOD NETWORK
Provided by Bobby Flay
Categories beverage
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.
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