TROPICAL MIMOSA SANGRIA FLOAT RECIPE BY TASTY
Here's what you need: strawberry, orange, pineapple, peach schnapps, orange sparkling water, champagne, orange sorbert
Provided by Katie Aubin
Categories Drinks
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pitcher, combine the strawberries, orange slices, pineapples, peach schnapps, and sparkling water. Stir and refrigerate for at least 3 hours, or overnight.
- When ready to serve, remove the pitcher from the refrigerator and add the champagne. Gently stir to combine.
- Place 1-2 small scoops of orange sorbet in a glass. Pour the sangria over the sorbet and stir with a spoon.
- Garnish with an orange slice.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 47 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 39 grams
TROPICAL SANGRIA
Provided by Bobby Flay
Categories beverage
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the sauvignon blanc, rum, nectar, Lemongrass Simple Syrup, lemons, oranges, mint and passion fruit if desired in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.
- Combine 1 cup water and the sugar in a small saucepan. Hit the stalks with the back of a knife to lightly bruise and help release the flavor. Add the stalks to the pan and bring to a boil over high heat. Cook until the sugar is completely dissolved. Remove from the heat, cover and refrigerate for at least 1 hour and up to 48 hours to let the flavor develop. Strain before using.
TROPICAL SANGRIA
Steps:
- Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill.
- Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mint sprigs.
TROPICAL SANGRIA
This tropical sangria is a fun summer drink for parties. Add a splash of seltzer, Sprite®, or ginger ale if you like to add bubbles.
Provided by john1228
Categories Drinks Recipes Sangria Recipes
Time 8h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine pineapple, mango, and papaya in a large pitcher. Pour rum over the fruit. Add wine, then pineapple juice, passion fruit juice, guava juice. Refrigerate sangria before serving, 8 hours to overnight.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 36.3 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.1 g, Sodium 13 mg, Sugar 29 g
TASTY SANGRIA
There's a Cuban restaurant in Atlanta that my wife and I love called Mambo. After enjoying their sangria, I had to try to make it myself. This is a good approximation of their delicious libation. Since you're going to pour juice and sugar into it, don't waste a good bottle of wine. Buy the cheapest one you can find at the grocery store.
Provided by Cuestick
Categories Beverages
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pour the bottle of wine into a pitcher. Reserving one of the oranges, juice the other three oranges and all of the limes into the pitcher. Stir the sugar into the wine/juice mixture until dissolved.
- Peel the other orange and remove the pith. Core the pear. You can peel the pear if you want, though it's not necessary. Slice the orange and the pear into small, roughly 1/2 inch chunks. Put them into a large ziploc bag.
- Add the cinnamon and nutmeg to the pear and orange chunks in the bag. Shake lightly to coat the fruit with the spices. Empty the contents of the bag into the pitcher (watch for splashes!). Stir.
- Put the pitcher in the refrigerator for at least four hours, and up to overnight, to let the flavors marry and let the fruit become saturated with the liquid.
- Taste and stir in more sugar if you feel you need to. Serve over ice.
Nutrition Facts : Calories 328.6, Fat 0.5, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 50.7, Fiber 6.5, Sugar 35.3, Protein 2
MIMOSA FLOATS
Everyone needs a little treat at brunch! I wanted to kick things up a notch, so I added a scoop of ice cream to my mimosas. Sometimes I add chocolate, too.-Amy Lents, Grand Forks, North Dakota
Provided by Taste of Home
Time 5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Pour 6 tablespoons champagne and 2 tablespoons orange juice into a 6-ounce champagne flute. Stir in 1/4 cup vanilla ice cream; if desired, top with chocolate shavings. Repeat with remaining ingredients.
Nutrition Facts :
MIMOSA FLOAT
A cool twist on the classiest way to start your morning with booze, for those of us who loved root beer floats as children. I recommend using a wine glass rather than a champagne flute, as the sorbet can be a bit unwieldy and stirring can be difficult with the flute. This could probably be adapted into a punch recipe for weddings and such, but I think it is best enjoyed with one or two friends on the porch on a warm summer morning.
Provided by abcdefg
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place 1 small scoop sorbet in bottom of glass.
- Add 1 shot of triple sec.
- Fill glass slowly with champagne.
- Stir before drinking.
Nutrition Facts :
TROPICAL WHITE SANGRIA
I duplicated this recipe from a wonderful little tapas restaurant in Boston that serves the best white sangria I've ever had. I asked the bartender how it was made, and here's my modified version based on what she told me. I think it tastes exactly the same. It is important to buy an unsweetened can of pineapples, as that changes the flavor drastically. Read the ingredients and make sure there's nothing besides "pineapples, and pineapple juice." Note: Does not require 15 oz can of pineapples. They made me specify a size, just buy the smaller one. For an extra little touch, I froze raspberries inside mango-juice ice cubes. It tastes great as it melts. Garnish with orange or kiwi slices.
Provided by Rebecca Louise
Categories Punch Beverage
Time 4h5m
Yield 1 pitcher, 4 serving(s)
Number Of Ingredients 12
Steps:
- Do not open bottles of wine or seltzer until ready to serve.
- Place slices of lemon, orange and lime in a large sangria pitcher and dust with the granulated sugar.
- Lightly mash with a wooden spoon until fruit begins to break down and sugar begins to dissolve.
- Cover fruit with pineapple juice. Quarter 3 of the pineapple slices and add to pitcher.
- Add remaining fruit and peach schnapps. Stir lightly, then refrigerate for 4 hours.
- Right before serving, add seltzer and bottle of wine to pitcher. Be sure each glass gets some fruit! Garnish with orange or kiwi slices and serve with fruit-juice ice cubes.
Nutrition Facts : Calories 240.4, Fat 0.4, Sodium 14.3, Carbohydrate 27.8, Fiber 3.4, Sugar 18.4, Protein 1.2
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