Carols Sparkling Sangria Punch Food

SPARKLING SANGRIA PUNCH

Steps:

• Add apple juice and cranberry juice cocktail to drink mix in 2-qt. plastic or glass pitcher; stir until mix is dissolved.
• Stir in soda. Add fruit.
• Serve immediately.

SPARKLING SANGRIA

Steps:

• In a large pitcher or drink server, combine the strawberries, blueberries, orange liqueur, sugar and oranges. Stir to combine. Top with the prosecco and ice. Serve.

SPARKLING SANGRIA

Steps:

• Combine liqueurs and fruit in the bottom of a medium pitcher and lightly muddle. Fill pitcher with sparkling wine. Place a single grape in the bottom of each glass. The yeast on the grape skin will help retain some fizz in your drink. Spoon a bit of muddled berry from the pitcher into each Champagne glass then pour in the liquid. Serve immediately. Cheers!

SPARKLING SANGRIA

Steps:

• In a large pitcher, combine the brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the cava and serve as is or on ice.

SANGRIA PUNCH

Steps:

• Add first 3 ingredients to drink mix in 2-qt. plastic or glass pitcher; stir until mix is dissolved.
• Stir in club soda and fruit. Serve over ice.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

SPARKLING SANGRIA

Steps:

• Cut your fruit, add to a large jug or pitcher.
• Add your sugar, liquor of your choice, and juice. Stir gently then let stand at room temperature for one hour to masticate fruit.
• Pour in your chilled sparkling wine and (if you have room) the mix (or you can add it to the glass or skip it altogether; like I do!).
• Serve Sparkling Sangria immediately over ice. Garnish with sliced fruit, basil or mint, or all three!

CAROL'S SPARKLING SANGRIA PUNCH

Steps:

• In the large pitcher, pour in the cranberry concentrate and pineapple/orange concentrate. Use one of the cans to pour in 5 cans of cold water. Mix/shake really well until all of concentrates are dissolved.
• In the large punch bowl, pour in all of the natural apple cider.
• Take the concentrate mix and pour into bowl of apple cider. Mix thoroughly, then pour half of the total mixture back into your large pitcher, and the other half back into the apple cider container and refrigerate them.* (see #11)
• Take your apple and cut thin slices. Take one of your lemon halves and squeeze the juice in a small bowl and add enough water to cover your apple slices. This will keep your apples from turning brown. Refrigerate until ready to serve punch.
• Take the 2nd half of your lemon and slice thinly, and then cut your orange in thin slices as well. Refrigerate your oranges and lemons in a zip lock bag until ready to serve punch.
• In your punch bowl/beverage dispenser, pour in one of your containers of punch mixture (either the pitcher or apple cider container). Save the other for 2nd batch if needed.
• Pour in 1 bottle of Sparkling Apple Pomengranate. Save 2nd bottle for 2nd batch.
• Pour in half (1 liter) of the Gingerale, again, saving the last half for 2nd batch.
• Mix all together well!
• Add your slices of apples, oranges and lemons, and now you're ready to serve.
• *At this point, you can refrigerate both mixes (the pitcher and the apple cider container) if you're not ready to serve the punch yet. As soon as you're ready to serve the punch, go to step 6.
• NOTES: I do not suggest putting ice in with the punch as it will be watered down over time. Put ice in each cup instead. Sonic ice is the best! They do sell it by the bag, too. If you must have ice in your punch, make some ice trays out of apple juice or some other fruit juice, so as it melts it simply adds flavor. Also, you can add more fruit like peaches (pitted and peeled or rinsed very well if skin left on), diced pear, or grapes...any kind of fruit you like. If you want real Sangria, you can add a bottle of dry red wine and then about 3 cups of sugar (more or less depending on how sweet you like it). Recipe makes about 2 gallons, each batch being 1 gallon (1 gallon = servings of 16 cups, 8 oz ea cup)