Italian Sangria Recipes
TRADITIONAL SANGRIA
Steps:
- In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.
THE BEST SANGRIA
The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that's impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher. From America's Test Kitchen
Provided by Kimke
Categories Beverages
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
- Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
- Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
SICILIAN SANGRIA
Make and share this Sicilian Sangria recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 20m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients, except Prosecco, in a large ceramic or glass container; stir well.
- Cover and refrigerate for at least 4 hours (best if overnight).
- Serve over ice in wine glasses; garnish with additional fruit, if desired.
- Top with a splash of Prosecco and stir.
Nutrition Facts : Calories 125.7, Fat 0.1, Sodium 4.8, Carbohydrate 11.8, Fiber 1.2, Sugar 7.3, Protein 0.7
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