Sangria Bites Recipes
SANGRIA ON THE LIGHT SIDE
Lots of citrus flavors and sliced fresh fruit make a refreshing red-wine sangria, and this recipe makes enough for a crowd.
Provided by Sweet'NLow(R)
Categories Trusted Brands: Recipes and Tips Sweet'N Low®
Yield 20
Number Of Ingredients 9
Steps:
- In large pitcher or punch bowl, stir together juices, wine, and Sweet 'N Low until Sweet 'N Low dissolves; refrigerate until well chilled. Just before serving, add seltzer, orange wedges, lemon slices, and strawberry slices.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 4.4 g, Fiber 0.6 g, Protein 0.2 g, Sodium 5.3 mg, Sugar 1.8 g
EASY SANGRIA
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
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
SANGRIA
Make and share this Sangria recipe from Food.com.
Provided by Midwest Maven
Categories Beverages
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 173.8, Fat 0.1, Sodium 6.2, Carbohydrate 22.7, Fiber 1.3, Sugar 18.9, Protein 0.7
SANGRIA BITES
This is a fresh and true to the taste edible cocktail. Sangria Bites are an ideal choice for afternoon parties or drop-ins when people may want to avoid potent drinks. Although Spanish red wine is the authentic choice for sangria, any Grenache- or Syrah-based wine will also work well in this or any other sangria recipe. From LCBO's Food & Drink magazine. The preparation time does not include the 2 hour refrigeration time to allow the gelatin to set. To make simple syrup: 3 cups each granulated sugar and water Combine sugar and water in a saucepan. Set over medium-high heat and cook, stirring until sugar is dissolved, for 6 to 10 minutes or until mixture comes just to a boil and clarifies. Cool to room temperature; transfer to a sterilized jar. Cover tightly and refrigerate for up to 3 weeks.
Provided by Dreamer in Ontario
Categories Beverages
Time 15m
Yield 64 cubes, 16 serving(s)
Number Of Ingredients 5
Steps:
- Pour the simple syrup into a small saucepan, sprinkle gelatin overtop and stir to combine.
- Let stand until gelatin softens, about 2 minutes.
- Place this mixture over low heat and stir, gently splashing around the sides of the pan until all of the gelatin has dissolved. Do not boil.
- Stir the wine and brandy into the gelatin mixture and stir slowly for 1 minute. Pour into an 8-inch glass baking dish and refrigerate for 2 hours or until very firmly set.
- Wash and dry the orange and remove 2 strips of rind using a vegetable peeler.
- Use the blade of a knife to scrape away all the white pith on the rind then slice into very thin strands, each about 1⁄2 inch long.
- Cut the set jelly into 3⁄4-inch cubes.
- Remove from the pan using a rubber spatula or an off-set palate knife. Garnish each cube with a few orange-peel slices before serving.
Nutrition Facts : Calories 53.7, Sodium 3.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.9, Protein 1.2
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