| |
|
The word sangria comes from sangre, which is Spanish for blood. This name is very fitting, since traditional sangrias are made with strong red wines of such deep color, that they can look almost purple. Typically, wine is combined with fruit and liqueur, then allowed to marinate overnight. Beyond that basic description, though, all bets are off, since every bar and restaurant in Spain seemingly has its own secret recipe.
My sangria starts with a dry white wine instead of the traditional red, which allows more of the natural sweet fruit flavors to shine through. Served over ice, it’s a crisp, refreshing accompaniment to spring’s slow journey into summer.
|
 |
|
 |
|
| |
|
|
|
|
|
| |
 |
 |
 |
Time: 30 minutes to prepare, 24 hours to marinate
Servings: 15 16-ounce glasses
Ingredients
2 bottles Pinot Grigio
1 cup apple brandy
1 cup orange liqueur
1 cup water
24 packets Equal® sweetener or 1 cup Equal Spoonful
1 1/2 cups orange juice
1 1/2 cups lemon juice
1 1/2 cups apple juice
3-4 lemons cut into quarters
12 sliced strawberries
2 sliced apples
3-4 navel oranges cut into quarters
1 liter chilled lemon-lime soda
Preparation
- Place Pinot Grigio, apple brandy, orange liqueur, water, Equal sweetener, orange juice, lemon juice, apple juice, lemons, strawberries, apples and oranges into a large container. Cover and refrigerate overnight.
- When ready to serve, pour into an ice-filled pitcher to two-thirds full. Re-cover and refrigerate any remaining mixture for future use.
- Add lemon-lime soda and fill to top of pitcher.
- Stir gently.
- Serve with ice in glasses
|
 |
|
 Printer-Friendly Page |
|
Nutritional Information
per serving
| Calories |
268 |
| Protein |
1g |
| Carbohydrates |
32g |
| Fat |
0g |
| Cholesterol |
0mg |
| Sodium |
14mg |
| Food Exchange: |
2 carbohydrate, 1/4 fruit |
|
|
|
|
| |
|
| |
|
| |
