Gina Hyams Author

Sangria Recipes

From Kim Haasarud’s 101 Sangrias & Pitcher Drinks:

Spanish Sangria
1 bottle Spanish red wine
1/4 cup cognac
1/4 cup orange curaçao
1/4 cup simple syrup
2 oranges, cut into half-wheels
2 peaches, cut into cubes
2 lemons, cut into half-wheels

Place all of the ingredients in a large glass or ceramic container and sir well. Cover and refrigerate for at least 4 hours. Serve over ice in rocks glasses. Garnish with additional fruit if desired.

Serves about 6

Watermelon Sangria
1 bottle dry white wine
3/4 cup watermelon schnapps
1/2 cup white cranberry juice
2 cups freshly scooped watermelon balls
2 limes, cut into half-wheels

Combine all of the ingredients in a large glass or ceramic container and sir well. Cover and refrigerate for at least 4 hours. Serve over ice.

Serves about 7

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