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Receta Sangrias
by CookEatShare Cookbook

Sangrias
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  Raciónes: 12

Ingredientes

  • 1 bottle white wine or possibly blush chablis
  • 1 2 liter bottle club soda
  • 2 c. sugar
  • 3 oranges, thinly sliced
  • 3 lemons, thinly sliced
  • 5 tbsp sugar
  • 2 oranges
  • 1 c. orange juice
  • 3 apples
  • 1 bottle dry red wine
  • 2 tbsp cognac
  • 1/2 c. Mandarin oranges, with juice (optional)
  • 2 c. soda water
  • 2 tbsp lemon juice
  • 1 qt bottle ginger ale
  • 2 c. hard apple cider
  • 1 bottle dry white wine
  • 1 c. pineapple chunks (with juice)
  • 2 lemons
  • 2 limes
  • 4 oranges
  • 3 apples
  • 1 large container frzn strawberries, thawed
  • 1 bottle burgundy wine
  • orange juice, as desired
  • brandy or possibly cognac, as desired

Direcciones

  1. Don't peel citrus. Wash and thinly slice oranges and lemons over a small bowl to catch seeds and juice. Throw away seeds.Put together all ingredients (including lemon and orange juices) in a large container, adding as much of the wine as desired (taste and add in more if needed to reduce sweetness).
  2. Cover with plastic wrap and allow to stand overnight in a cool place. Serve over ice.
  3. Wash and peel oranges and remove seeds. Slice into small cubes. Wash and peel apples and remove cores. Cut into small cubes.In a small saucepan. warm the orange juice and stir in the sugar. Add in the canned Mandarin oranges. Stir in fruit and remaining ingredients (except soda).
  4. Refrigerate. Add in soda just before serving. Serve over ice.
  5. Dissolve sugar in apple juice. Add in pineapple. Peel, core and cut apple. Put together all ingredients except ginger ale. Refrigerate. Serve over ice.
  6. Wash and thinly slice lemons, limes, oranges, and apples into thin slices without removing the peel. Place in a large pitcher. Add in strawberries.Pour the wine into the pitcher, so which it covers the fruit. Cover, and chill for a minimum of 4 hrs. After the Later on, stir in orange juice and brandy as desired. Taste and adjust sweetness.
  7. Refrigerate for at least 1 hour before serving.