Sangria III

Sangria III
Sangria III
Fruit-filled pitchers of sangría appeared at lots of parties in the '60s, and we ran many recipes for it. Macerating the fruit in a sugar syrup first makes this one particularly flavorful.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Spanish/Portuguese Fruit Juice Wine Alcoholic Fruit Cocktail Party Backyard BBQ Red Wine Shower Party Gourmet Drink
  • 1 cup water
  • 1 1/2 cups sugar
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • Carbohydrate 59 g(20%)
  • Fat 0 g(0%)
  • Fiber 1 g(4%)
  • Protein 1 g(1%)
  • Saturated Fat 0 g(0%)
  • Sodium 16 mg(1%)
  • Calories 339

Preparation • Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes. Cool syrup to room temperature and pour over fruit in a small bowl. Chill, covered, 4 hours. • Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately. • Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use). Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup. • Serve sangría in wineglasses with 1 or 2 slices of fruit in each glass.

Preparation • Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes. Cool syrup to room temperature and pour over fruit in a small bowl. Chill, covered, 4 hours. • Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately. • Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use). Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup. • Serve sangría in wineglasses with 1 or 2 slices of fruit in each glass.