Sangria The Ella Recipe By Tasty Food

THE BEST SANGRIA

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

Steps:

• Combine the sugar and water in a small saucepan over medium heat and cook, stirring until sugar dissolves. Remove from heat and allow to cool. Thinly slice 1/2 of the lemon and 1/2 of the orange. Combine in large pitcher. Juice the other halves of the lemon and orange and add juice and rinds to the pitcher. Add the apple, wine, Grand Marnier and chilled syrup to the pitcher and stir until well mixed. Refrigerate until thoroughly chilled, about 2 hours. Serve straight up or on the rocks.

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.

TASTY SANGRIA

Steps:

• Pour the bottle of wine into a pitcher. Reserving one of the oranges, juice the other three oranges and all of the limes into the pitcher. Stir the sugar into the wine/juice mixture until dissolved.
• Peel the other orange and remove the pith. Core the pear. You can peel the pear if you want, though it's not necessary. Slice the orange and the pear into small, roughly 1/2 inch chunks. Put them into a large ziploc bag.
• Add the cinnamon and nutmeg to the pear and orange chunks in the bag. Shake lightly to coat the fruit with the spices. Empty the contents of the bag into the pitcher (watch for splashes!). Stir.
• Put the pitcher in the refrigerator for at least four hours, and up to overnight, to let the flavors marry and let the fruit become saturated with the liquid.
• Taste and stir in more sugar if you feel you need to. Serve over ice.

SANGRIA

Steps:

• Cut the orange into thin slices, and then cut the slices into wedges, and place in a large pitcher.
• Cut one long slice of rind from the lemon and add to the oranges.
• Slice completely around the peaches, cutting down to the pit, and twist the halves in opposite directions until the 2 halves come apart.
• Remove and discard the pits, slice the peaches and add to the oranges.
• Add the sugar to the fruit and stir.
• Pour in the wine and stir until the sugar dissolves.
• Taste and add more sugar or a squeeze or 2 of lemon juice to taste.
• Chill for at least an hour.
• When ready to serve, use a long handled spoon to stir and press the fruit against the side of the pitcher to extract some of the juice.
• Put the ice into glasses and pour the chilled Sangria over and add some fruit from the pitcher to each glass.