Friday, April 23, 2004
Well, things are going well at Fresh. I've learned a lot about Kosher cooking these last few weeks! But the best recipe I've done lately is for Sangria. Here it is!
2 gallons Zinfandel (yup, the dreaded pink stuff. Use Chardonnay if that really offends you)
½ cup Triple Sec
½ cup brandy
1 cup sugar
2 liters 7-UP or Sprite
3 cups orange juice
3 oranges, thinly sliced or cut into wedges
1 pint fresh raspberries
1 bunch green grapes, halved
(Other fruit can include, lemons or limes sliced thin, peaches, nectarines, blackberries or kiwi peeled and sliced)
ICE (approx. 40 cubes)
Thoroughly chill all ingredients. Pour wine, Triple Sec and brandy into a large punch bowl. Stir in the sugar until it has dissolved. Add ice cubes, orange juice and soda and garnish with fruit. Serve in 4-ounce punch glasses or wineglasses.
Make about 100 drinks. Can be halved. Or doubled.
2 gallons Zinfandel (yup, the dreaded pink stuff. Use Chardonnay if that really offends you)
½ cup Triple Sec
½ cup brandy
1 cup sugar
2 liters 7-UP or Sprite
3 cups orange juice
3 oranges, thinly sliced or cut into wedges
1 pint fresh raspberries
1 bunch green grapes, halved
(Other fruit can include, lemons or limes sliced thin, peaches, nectarines, blackberries or kiwi peeled and sliced)
ICE (approx. 40 cubes)
Thoroughly chill all ingredients. Pour wine, Triple Sec and brandy into a large punch bowl. Stir in the sugar until it has dissolved. Add ice cubes, orange juice and soda and garnish with fruit. Serve in 4-ounce punch glasses or wineglasses.
Make about 100 drinks. Can be halved. Or doubled.
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