2 Peaches or Nectarines.
1/2 cup Granulated Sugar.
1/2 cup Brandy
1 Qt Dry Red Wine (Burgundy or Claret)
Champagne, Lemon-lime or plain soda water.
Slice the fruit into a punch bowl.
Cover with sugar and brandy and let it set for 4 hours or over night.
Just before serving add a large block of ice to the punch bowl.
Pour the red wine over the ice.
Then add chilled champagne and or soda to taste, just enough to give
it a nice bubbly zip!
Use the same recipe as above, except use white wine and the brandy may
be substituted with, Tequila, Kirsch or Vodka.
(1) 750 ml dry red wine
2 oz. brandy
juice of 1 large orange
1/3 C simple syrup or (1/3 C light karo syrup cut with water)
orange, sliced thin
lemon, sliced thin
lime, sliced thin
1 C club soda
Combine first 7 ingredients in a large pitcher. Mix and chill. When
ready to serve, stir in club soda. Taste for balance and add more orange
juice, syrup or lemon juice as needed. Serve over ice with a slice of
fruit in each glass.
1 bottle (750 ml) dry white wine
1/2 cup Cointreau or other orange liqueur (I usually use Grand Marnier
or Gran Gala, but triple sec is fine and cheaper)
1/4 cup sugar (superfine is best)
10-16 ounces club soda, chilled (to taste)
1 orange, halved and sliced
1 lemon, halved and sliced
handful of green grapes, halved
2 limes -- cut in wedges
Combine wine, Cointreau, and sugar until well blended in a large glass
pitcher. Add fruit and chill. When ready to serve, stir in ice and club
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