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Tequila Sangria: 2 to 3 pineapple slices, 2 to 3 orange slices, 2 to 3 blackberries, 2 to 3 lime wedges, 2 ounce or 1/4 cup tequila, 1 ounce or 2 tablespoons elderflower-flavored liqueur, 1 ounce or 2 tablespoons simple syrup, 2 ounces or 1/4 cup pineapple juice, splash orange juice, ice, and red wine.
Mint Melon Sangria Ingredients: 1 ½ cups diced watermelon 1 ½ cups diced cantaloupe 1 ½ cups diced honeydew melon 2 cups ice 10 mint leaves Juice from ¼ lime 2 bottles sparkling white wine Directions: Pour all of the diced melons in a large glass pitcher. Top with ice. Gently muddle mint leaves with the lemon juice. Add to pitcher. Pour wine in last and stir with a wooden spoon.
sangria | 1 750 mL bottle Cabernet wine 2 cups orange juice 1/2 cup peach brandy 1/4 cup sugar 1 apple sliced 1 Meyer lemon sliced 1 cup frozen strawberries In a large pitcher, stir together the wine, orange juice, brandy, and sugar. Add the fruit and let sit in the refrigerator for at least 4 hours but preferably overnight. Serve cold.