Prep 15 mins
Cook 0 mins
I found this recipe on FineLiving.com (credited to Tony Abou-Ganim). It looked great and I intend to try it. I decided to post it on Zaar so that I can "cookbook" it, and to add to the Zaar collection. If you try it before I do, let me know what you think. I got interested in Sangria after making Bev's Sangria. Try it, you wont be disappointed.
- 2 (750 ml) bottles pinot grigio wine
- 8 ounces calvados
- 8 ounces Cointreau liqueur
- 8 ounces simple syrup
- 12 ounces freshly-squeezed orange juice
- 12 ounces fresh lemon juice
- 12 ounces fresh-pressed apple juice, Granny Smith
- 3 -4 lemons, cut into thin quarters
- 12 strawberries, sliced
- 2 apples, sliced
- 2 bartlet pears, sliced
- 3 -4 small oranges, cut into thin quarters
- carbonated lemon-lime beverage, as needed
- Place above ingredients (excluding 7-UP) into a large glass container, cover and refrigerate overnight.
- When ready to serve, pour into an ice-filled pitcher until 2/3 full.
- Add freshly-sliced fruits and top with 7-UP, stir gently to mix.
- Serve in fruit filled-wine glasses.
- Have fun and experiment with different fresh seasonal fruits and juices.
- Sangria always tastes better after it sits for 24-36 hours.