Barefoot Contessa Sangria Food

ROSE SANGRIA

Rose Sangria image

Provided by Ina Garten

Time 2h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 (750 ml) bottle good rose wine
1/2 cup Pom Wonderful pomegranate juice
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup superfine sugar
3 tablespoons Grand Marnier
1 tablespoon Cognac or brandy
Water and ice, plus extra ice for serving
1/2 cup fresh raspberries
8 large fresh strawberries, hulled and quartered
2 red plums, pitted and sliced 1/4 inch thick

Steps:

Combine the rose, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

WHITE SANGRIA

White Sangria image

Provided by Food Network

Categories beverage

Time 7m

Yield about 6 servings

Number Of Ingredients 6

Ingredients

1 (750 ml) white wine (a Spanish white, made from grape varietals like Albarino, Sauvignon Blanc, Verdejo, Viura, Torrontes, or Godello)
1/4 cup brandy
1/4 cup peach schnapps
1 to 2 oranges, cut into chunks
1 to 2 apples, cut into chunks
1 to 2 peaches, cut into chunks

Steps:

In a large pitcher, combine the ingredients. Stir and let sit for at least 2 hours, refrigerated. Serve plain, over ice, or with soda water.

FALL SANGRIA

Fall Sangria image

Provided by Bobby Flay

Categories beverage

Time 8h25m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

1 bottle Cabernet Sauvignon
1 1/2 cups apple cider
1/4 cup plus 2 tablespoons apple brandy
1/4 cup plus 2 tablespoons pear brandy
1/4 cup Cinnamon Simple Syrup, recipe follows
2 soaked cinnamon sticks (from Cinnamon Simple Syrup)
1 small Gala or Fuji apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 small red pear, cored and thinly sliced
1 small green pear, cored and thinly sliced
1/2 small pomegranate, seeded
1/2 orange, thinly sliced and each sliced halved
Ice, to serve (optional)
1 cup granulated sugar
5 whole cinnamon sticks

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.

UNWIND SANGRIA

Unwind Sangria image

This festive white sangria couldn't be easier or prettier. When I know a crowd of friends or family are coming over, I whip up a batch and keep it in the fridge to let the fruit infuse with the wine and rum. I love to use peaches and berries, but feel free to use your favorite fruit.

Provided by Kardea Brown

Categories beverage

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 ripe peaches, pitted and sliced (about 1 cup)
1/2 cup fresh blackberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
Two 750-milliliter bottles white wine, such as Pinot Grigio or Sauvignon Blanc, chilled
1/2 cup white rum, such as Ten to One, The Real Mc Coy or Bacardi
One 750-milliliter bottle favorite flavor Italian soda (I like lemon)
Fresh mint, for garnish

Steps:

Combine the peaches, blackberries, blueberries and raspberries in a serving pitcher. Add the wine and rum. Refrigerate at least 1 hour or until ready to serve. (The flavors get better as they stand.)
To serve, fill glasses with ice. Pour the sangria over the ice and top with the Italian soda. Garnish with the mint.

BAREFOOT CONTESSA'S RASPBERRY CHAMPAGNE

Barefoot Contessa's Raspberry Champagne image

I just watched Barefoot Contessa and she made a romantic breakfast for dinner for her husband....I have posted the other things she made which are recipe #85443, recipe #85449 and recipe #85447. She also made sausage links which I'm sure everyone knows how to cook in a pan ;>

Provided by Bri22

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

vanilla bean
sugar (made by leaving a vanilla bean stick in your sugar over a long period of time, you need enough to co)
2 tablespoons Chambord raspberry liquor (raspberry liquor)
1 tablespoon Chambord raspberry liquor
2 -3 raspberries
enough champagne, to fill the rest of the glass

Steps:

Place the sugar in a small dish.
Place the 1 tbsp chambord in a small dish.
Dip rim of a flute glass (or other tall thin glass) into chambord then into sugar.
Let dry completely.
Place a few raspberries in bottom of glass.
Fill with 2 tbsps of chambord.
Fill rest of glass to top with champagne.

Nutrition Facts : Calories 2, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.1

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