This is one of the BEST sangria
recipes I’ve ever tried and definitely has a ‘winter’ sorta feel to it being it’s
made with red wine and red juices. It
was a hit at Thanksgiving Dinner! I
found the recipe on Pinterest and since I changed it, I am not naming the
source … the original recipe called for 1 bottle of Red Zinfandel but it tasted
like drinking a fruit punch instead of an alcohol based Sangria so I added a
second bottle … the original recipe also called for pomegranate seeds and since
they are chewy and probably were only in the recipe for looks, I omitted
them. This is delicious and I CANNOT
wait to make it again!!!
This recipe makes a lot so be
prepared to either serve it from a Punch Bowl or several Pitchers. I used an empty Patron bottle and another empty bottle, for transporting. Though its very pretty in a Patron bottle, its difficult to remove the fruit so I would recommend using a pitcher.
Winter
Sangria
2 (750
mil) bottles Red Zinfandel
4 cups
Cranberry Juice
2 cups POM
Wonderful Pomegranate Juice
1 cup
Orange Juice
¾ cup Simple Syrup
1 Apple,
unpeeled, cored, sliced thin
1 Orange,
cut in half and sliced thin
1 Lemon,
cut in half and sliced thin
½ cup
Fresh Cranberries
San
Pellegrino Sparkling Water
Combine
all ingredients in a large container. I
used an extra large mixing bowl or you could use a punch bowl (for making and
serving). Chill 4 hours or overnight. To serve, pour into glasses, extracting some
of the fruit into the glass, and top off with a splash or two of Pellegrino.
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