White Zinfandel Margarita Recipes

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WHITE ZINFANDEL MARGARITA



White Zinfandel Margarita image

I had a bottle of white zin opened for a recipe, but since it's not a type of wine I normally drink, I wanted a way to use it up. I asked my husband to try to make a margarita with it, and he came up with something far better than I expected!

Provided by Vino Girl

Categories     Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

6 ounces white zinfandel wine or 6 ounces another semi sweet white wine
2 ounces triple sec
1 lime, juice of
2 (1 g) packets artificial sweetener or 1 tablespoon sugar
ice

Steps:

  • Combine wine, triple sec, juice, and sweetener.
  • Serve over ice.

Nutrition Facts : Calories 75.9, Sodium 4.7, Carbohydrate 3.8, Fiber 0.1, Sugar 1.1, Protein 0.1

PRETTY IN PINK SANGRIA



Pretty in Pink Sangria image

This fun and yummy pink sangria is great for brunch or a shower. I always get tons of requests for this recipe, and the pink color along with the strawberries is so festively fun! Serve with lime wedges or wheels. Feel free to eyeball ingredient measurements or adjust to taste.

Provided by STEPHYCOOKS

Categories     Drinks Recipes     Sangria Recipes

Time 5m

Yield 20

Number Of Ingredients 5

2 (10 ounce) packages frozen sliced strawberries, thawed
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
2 (750 milliliter) bottles chilled rose wine, such as white Zinfandel
2 cups pineapple juice
1 liter ginger ale

Steps:

  • Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.

Nutrition Facts : Calories 133.9 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.4 g, Sodium 11.7 mg, Sugar 17.9 g

WHITE ZINFANDEL SANGRIA



White Zinfandel Sangria image

Categories     Fruit Juice     Liqueur     Wine     Alcoholic     Lemon     Peach     White Wine     Summer     Cinnamon     Bon Appétit     Drink

Yield Serves 6

Number Of Ingredients 10

1 750-ml bottle of chilled White Zinfandel
1/2 cup peach schnapps
2 tablespoons Cointreau or other orange liqueur
2 tablespoons sugar
2 cinnamon sticks, broken in half
1 lemon, sliced
1 orange, sliced
1 peach, sliced into wedges
1 10-ounce bottle of chilled club soda
Ice cubes

Steps:

  • Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.

WHITE ZINFANDEL SANGRIA



White Zinfandel Sangria image

From Epicurious The choice of fresh fruit depends entirely on what's available, so don't be afraid to experiment. Mangoes, pineapples, apples, and strawberries are some fruits to consider, although the drink should include at least one citrus fruit, just for some zing.

Provided by DancingPanda

Categories     Punch Beverage

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (750 ml) bottle white zinfandel wine, chilled
1/2 cup peach schnapps
2 tablespoons Cointreau liqueur or 2 tablespoons orange liqueur
2 tablespoons sugar
2 cinnamon sticks, broken in half
1 lemon, sliced
1 orange, sliced
1 peach, sliced into wedges
1 (10 ounce) bottle club soda, chilled
ice cube

Steps:

  • Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.

SPICED CRANBERRY SAUCE WITH ZINFANDEL



Spiced Cranberry Sauce with Zinfandel image

Categories     Condiment/Spread     Sauce     Christmas     Thanksgiving     Cranberry     Spice     Red Wine     Fall     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 8

1 3/4 cups red Zinfandel
1 cup sugar
1 cup (packed) golden brown sugar
6 whole cloves
6 whole allspice
2 cinnamon sticks
1 3x1-inch strip orange peel
1 12-ounce bag fresh cranberries

Steps:

  • Combine all ingredients except cranberries in medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to medium bowl. Cover and refrigerate until cold. (Can be made 1 week ahead. Keep refrigerated.)

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