- Cooking Time: 0
- Preparation Time: 10 minutes
- 1 orange, peeled and chopped into chunks
- 1 pear, peeled and chopped into chunks
- 1/2 lb raspberries
- 1/2 lb strawberries
- 1 bottle Moscato
- 1 bottle White Zinfandel
- 3 cups cran-raspberry juice
- 3 cups gingerale
- 1 cup white rum
- 1/2 cup simple syrup
- Combine fruit and set aside
- In a large stock pot, combine all the liquid. Save the wine bottles!
- Put the fruit into a large pitcher. Pour in as much of the sangria as will fit.
- Get out a funnel and fill up the empty wine bottles with the remaining sangria for easy keeping
- Stick a stopper in them and put them in the fridge. As the sangria pitcher empties, replenish with more. Repeat as necessary.
NotesWe're on the last leg of our Sangria experience over at the unpretentious Community Wine Tasting section of the BakeSpace Forum. Typically, when I've made a sangria that is focusing on a particular fruit flavor, I've incorporated some sort of fruit flavored alcohol to enhance the fresh fruit of choice. But not with this batch. No siiiiireeeeee. I really like raspberries. But I have an aversion to raspberry flavored alcohol. It ends up tasting like cough syrup. (shivers). Fruit juice was the answer and it came out wonderfully.
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