MULLED RED WINE SANGRIA
Provided by Bobby Flay | Bio & Top Recipes
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the wine, pomegranate juice, brandy, sugar, cinnamon sticks, star anise, cloves and orange zest in a large saucepan and bring to a simmer over low heat. Remove from the heat and let the flavors meld for 30 minutes.
- When ready to serve, return the mixture to low heat, bring to a simmer, then add the apple, pear and pomegranate seeds. Serve in heatproof glass mugs.
FALL SANGRIA
Provided by Bobby Flay
Categories beverage
Time 8h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Combine the wine, apple cider, apple brandy, pear brandy, Cinnamon Simple Syrup and fruits in a large container with a lid and refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if using.
- Combine the sugar and 1 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a container with a lid, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours. The longer it sits, the more intense the flavor. Remove the cinnamon sticks and save to add to the sangria mixture.
HOLIDAY SANGRIA
Steps:
- Combine the sugar with 1 cup water in small saucepan and bring to a boil over high heat. Cook until the sugar has dissolved, 2 minutes. Remove from the heat, add the cinnamon sticks and let cool to room temperature.
- Put the cranberries in a bowl and add the simple syrup along with the cinnamon sticks. Cover and refrigerate for at least 2 hours and up to 24 hours. Strain, discarding the cranberries and cinnamon sticks.
- Combine the wine, liqueur, and the apple, pear, orange and tangerine slices in a container with a tight fitting lid. Sweeten to taste with cranberry-cinnamon syrup. Cover and refrigerate for at least 4 hours and up to 24 hours before serving. Garnish with fruit slices and serve.
MULLED RED WINE SANGRIA
Steps:
- Combine wine, juice, brandy and sugar in a medium saucepan over low heat and heat until the sugar has melted. Add the orange and lemon slices and let simmer for 5 minutes. Serve in heat resistant glasses.
FALL SANGRIA
Provided by Bobby Flay
Categories beverage
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the wine, apple cider, apple and pear brandies, Cinnamon Simple Syrup, cinnamon sticks, Gala and Granny Smith apples, red and green pears, oranges and pomegranate seeds in a large container with a lid. Refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if desired.
- Combine the sugar and 1 cup water in a small saucepan. Bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a lidded container, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours -- the longer, the more intense the flavor. Remove the cinnamon sticks and save for the sangria.
WHITE PEACH SANGRIA
Provided by Bobby Flay
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
RED SANGRIA
Provided by Bobby Flay
Time 2h35m
Number Of Ingredients 8
Steps:
- Boil water and pour over sugar to dissolve. Cool. Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve over ice.
BOBBY FLAY'S RED WINE SANGRIA RECIPE - (3.7/5)
Provided by keenan
Number Of Ingredients 10
Steps:
- Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.
ROSE SANGRIA
Steps:
- Combine all ingredients in a large pitcher, cover and refrigerate for at least 8 hours or up to 24 hours. If you do not serve immediately, strain the fruit and add fresh when serving.
TEQUILA SANGRIA
Steps:
- Place the sliced fruit and mint in a large pitcher and use a muddler to mash them together. Add the agave syrup, tequila and lime juice. Stir, and then stir in the white wine. Cover and refrigerate at least 4 hours and up to 24 hours.
- To serve, divide the fruit mixture among 8 glasses. Top each with about 1/4 cup lemon-lime soda and serve immediately.
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