Topsy Turvy Sangria Recipes

TOPSY-TURVY SANGRIA

Topsy-Turvy Sangria image

I got this recipe from a friend a few years ago. Perfect for relaxed get-togethers. it's even better if you make it the night before and let the flavors steep. But watch out-it goes down easy. -Tracy Field, Bremerton, Washington

Provided by Taste of Home

Time 10m

Yield 10 servings (about 2 qt.).

Number Of Ingredients 10

Ingredients

1 bottle (750 milliliters) merlot
1 cup sugar
1 cup orange liqueur
1/2 to 1 cup brandy
3 cups cold lemon-lime soda
1 cup sliced fresh strawberries
1 medium orange, sliced
1 medium lemon, sliced
1 medium peach, sliced
Ice cubes

Steps:

In a pitcher, stir the first 4 ingredients until sugar is dissolved. Stir in soda and fruit. Serve over ice.

Nutrition Facts : Calories 292 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 42g carbohydrate (39g sugars, Fiber 0 fiber), Protein 0 protein.

SANGRIA

Sangria image

Provided by Tyler Florence

Categories beverage

Time 3h10m

Yield 1 gallon

Number Of Ingredients 8

Ingredients

4 bottles dry red wine
1 cup brandy
1/2 cup sugar
2 oranges, sliced with rind
2 lemons, sliced with rind
2 apples, sliced with skin
1 honeydew melon
2 cinnamon sticks

Steps:

Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve over plenty of ice.

TROPICAL SANGRIA

Tropical Sangria image

Provided by Bobby Flay

Categories beverage

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup sugar
1 stalk lemongrass, coarsely chopped
1 bottle sauvignon blanc, chilled
1 cup passion fruit nectar
1 cup light rum
1 lemon, thinly sliced
1 orange, thinly sliced
Ice
Fresh mint sprigs

Steps:

Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill.
Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mint sprigs.

SANGRIA: THE IVY RECIPE BY TASTY

Sangria: The Ivy Recipe by Tasty image

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Codii Lopez

Categories Drinks

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 cup red wine, frozen
⅓ cup orange juice
¼ cup frozen mango
¼ cup frozen pineapple
⅓ cup dark rum, or brandy
strawberry half, for garnish

Steps:

In a blender, combine the red wine, orange juice, mango, pineapple, and rum. Blend on medium speed until fully combined.
Pour into a wine glass and garnish with a strawberry half.
Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 67 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, Sugar 20 grams

TOPSY-TURVY APPLE PIE

Topsy-Turvy Apple Pie image

This unique double-crusted apple pie is inverted after baking so that the brown sugar and pecan layer is on top.

Provided by louc4

Categories Apple Pie

Yield 8

Number Of Ingredients 11

Ingredients

2 (9 inch) pie shell
¼ cup butter
½ cup pecan halves
½ cup packed brown sugar
5 large apples - peeled, cored and sliced
1 tablespoon lemon juice
1 tablespoon all-purpose flour
½ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pinch salt

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spread butter or margarine evenly on bottom and sides of a 9-inch pie plate. Press pecans, rounded side down, into butter layer. Pat brown sugar evenly over nuts, then lay one pastry shell over brown sugar layer.
Place apples in a large bowl and sprinkle with lemon juice.
In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Mix well. Toss mixture with apples, coating thoroughly.
Spread apples into pie plate. Cover apples with second pastry shell. Crimp edges of pastry and make steam vents in top.
Bake in preheated oven for 50 minutes. Cool 5 minutes then place serving plate over top of pie; invert pie onto plate. Carefully remove pie pan. Serve warm or cool.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 62 g, Cholesterol 15.3 mg, Fat 21.3 g, Fiber 4.3 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 250.6 mg, Sugar 41.3 g

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