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.
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.
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.
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 | Bio & Top Recipes
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.
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.
RED WINE SANGRIA
A sweet and fruity drink, just the thing for a warm summer evening. I adapted this from a recipe by Bobby Flay.
Provided by Julie3551
Categories Punch Beverage
Time P1DT5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large pitcher.
- Refrigerate at least 24 hours before serving. Serve very cold.
Nutrition Facts : Calories 264.1, Fat 0.1, Sodium 9.6, Carbohydrate 11.3, Fiber 1.1, Sugar 6.6, Protein 0.7
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