Sangria Soup Food

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SANGRIA SOUP



Sangria Soup image

Sangria is traditionally made with robust red table wine; for this chilled dessert soup, use a light, fruity red, such as a Beaujolais or a Valpolicella.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3 cups 2-inch watermelon chunks (about 2 pounds with rind), seeds and rind removed
1/4 cup light, fruity red wine
1 tablespoon cranberry juice
Juice of 1 lime (about 2 tablespoons)
2 tablespoons sugar
1 tablespoons honey
1/4 honeydew melon, rind and seeds removed and cut into 1/2-inch pieces (about 1 cup)
1/4 cantaloupe, rind and seeds removed and cut into 1/2-inch pieces (about 1 cup)
1 tablespoon coarsely chopped fresh mint leaves

Steps:

  • Place 2 cups of watermelon chunks in a medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey; let stand 15 minutes.
  • Cut remaining watermelon chunks into 1/2-inch pieces; set aside.
  • Transfer watermelon-and-wine mixture to a food processor, and pulse until almost smooth, about 30 seconds. Return to bowl; add honeydew, cantaloupe, reserved watermelon, and mint leaves. Stir well, chill, and serve cold.

THE BEST SANGRIA



The Best Sangria image

The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that's impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher. From America's Test Kitchen

Provided by Kimke

Categories     Beverages

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 large oranges, washed,one orange sliced,remaining orange juiced
1 large lemon, washed and sliced
1/4 cup sugar
1/4 cup triple sec
1 (750 ml) bottle inexpensive fruity medium-bodied red wine, chilled

Steps:

  • Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
  • Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
  • Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

SANGRIA



Sangria image

Provided by Alton Brown

Categories     beverage

Time 8h15m

Yield approximately 54 ounces or 12 to 13 servings

Number Of Ingredients 5

2 cups sliced fruit, any combination of oranges, lemons, apples, pears, and plums
2 tablespoons sugar
1/2 cup brandy
2 bottles red wine, preferably Burgundy
Ice

Steps:

  • Place the fruit, sugar, and brandy in a 2 to 3 quart pitcher and stir to combine. Set in the refrigerator for 6 to 8 hours. Add the wine and stir to combine. Serve over ice.

HOMEMADE SANGRIA



Homemade Sangria image

This is a recipe that a barman of the Hard Rock Cafe gave me. But I modified it to make it stronger.

Provided by Boomette

Categories     Beverages

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

1 (33 7/8 ounce) bottle red wine (Merlot 1 L)
1 cup brandy
1/2 cup orange juice
1/2 cup apple juice
1/2 cup pineapple juice
ginger ale
ice cube
orange
maraschino cherry

Steps:

  • Mix in all the ingredients except the Ginger Ale in a Sangria Pitcher.
  • Let the flavours to combine for several hours in the fridge. 24 hours if you can.
  • At the end you can add ice cubes if you want. But I don't.
  • Pour in each glass. Add a little bit of Ginger Ale. Decorate with slices of oranges and a marashino cherry.
  • If the sangria is too strong, you can add a little bit of juice of your choice.

Nutrition Facts : Calories 283.1, Fat 0.1, Sodium 8.6, Carbohydrate 11.6, Fiber 0.1, Sugar 6.8, Protein 0.4

EASY SANGRIA



Easy sangria image

Embrace balmy summer days with a jug of sangria. With red wine, Spanish brandy, sparkling water, cinnamon and chopped fruit, it's a lovely sharing cocktail

Provided by Miriam Nice

Categories     Cocktails, Drink

Time 10m

Number Of Ingredients 10

2 oranges , chopped
2 pears , chopped
2 lemons , 1 chopped, 1 juiced
200g red berries , chopped (we used strawberries and cherries)
3 tbsp caster sugar
1 tsp cinnamon
ice
750ml bottle light red wine
100ml Spanish brandy
300ml sparkling water

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.

Nutrition Facts : Calories 232 calories, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

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  • Rosé Sangria. Imagine sweet strawberries zipped up with a fresh squeeze of lime and a lively dash of mint, propped up by a rosé. This pretty-in-pink rosé sangria finds its flavor footing in the limeade-like synergy of tart citrus and the decidedly sweet side of the fresh strawberry.
  • Thanksgiving Fall Sangria. Don't wait until turkey day to try this Thanksgiving fall sangria recipe. Apples, pears, and oranges are available year-round, so this cocktail, made with gin, brandy, white wine, and pomegranate juice, is delicious any time.
  • Instant Sangria. Usually, the best sangrias are the ones that are made ahead, allowed to "marinate" overnight and packed with more fruit before serving.
  • The "Just Peachy" Sangria. The "just peachy" sangria is a refreshing warm-weather drink that ups the ante with a splash of peach schnapps, this made-for-summer recipe—which also includes slices of fresh fruit—will add sizzle to any seasonal bash.
  • Tropical Sangria. Use pineapple and passion fruit juice mixed with a sweeter white wine to make this tropical sangria, an unforgettable drink that'll transport you to a faraway island.
  • Down Under Sangria. Kiwis and limes go into this knock-out punch of Down Under sangria. Use a New Zealand sauvignon blanc to further play up its roots.


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