Rose And Summer Fruit Sangria Food
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.
ROSE AND SUMMER FRUIT SANGRIA
Provided by Michael Chiarello : Food Network
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in sugar, stir or shake the pitcher thoroughly to mix. Add all fruit at once. Allow the mixture to sit for 1 hour before serving to allow the fruit flavor to come through.
- Serve in glasses filled with ice.
ROSE SANGRIA
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.
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- In a small sauce pot, combine sugar and water over medium heat until sugar is completely dissolved. Set aside to cool.
- In a large pitcher, combine all ingredients except seltzer (or soda) and stir well. Refrigerate for at least 2 hours, or overnight if possible.
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