Emerils Sangria Recipes

TRADITIONAL SANGRIA

Steps:

• In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.

ROSE SANGRIA

Steps:

• In a large 1-gallon pitcher, combine all ingredients and stir well to combine and dissolve the sugar. Refrigerate until ready to serve.

WORLD'S BEST EVIL SANGRIA

Steps:

• Combine sugar and water in a microwave-safe bowl. Microwave until water is hot, 30 to 45 seconds. Stir until sugar dissolves into a syrup. Let cool.
• Transfer syrup to a large pitcher. Pour in Cabernet Sauvignon, brandy, and triple sec. Add apples, orange wedges, and orange juice. Squeeze juice from lemon wedges into the pitcher; add wedges to the pitcher. Refrigerate until flavors combine, 12 to 24 hours.
• Stir citrus-flavored soda into the sangria before serving.

CLASSIC SPANISH SANGRIA

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

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! SANGRIA!

Steps:

• In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

EMERIL'S SANGRIA

Steps:

• in a small sauce pan melt the sugar in the water to form a simple syrup, set aside.
• cut lime in half, squeeze 1 half into the pitcher and slice the other half into thin slices and put in pitcher.
• do the same to the lemon and orange.
• pour in wine.
• pour in grand marnier.
• pour in simple syrup.
• mix well.
• serve in glasses full of ice, do not put ice in pitcher.
• enjoy.

EMERIL'S ESSENCE

Steps:

• Combine all ingredients thoroughly.

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.