Zinfandel Sangria With Brandy and Orange
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 532.32 ml water
- 532.32 ml sugar
- 6 (4500 ml) bottle zinfandel
- 532.32 ml brandy
- 354.88 ml triple sec
- 354.88 ml orange juice
- 6 apples, cored and thinly sliced
- 4 nectarines, pitted, thinly sliced (or peaches)
- 4 lemons, cut into thin rounds
directions
- Stir water and sugar together in medium saucepan over medium high heat until sugar dissolves to make simple syrup. Cool.
- Combine Zinfandel, brandy, triple sec, orange juice and 3 cups of cooled simple syrup in very large container.
- Add apples, nectarines, and lemons.
- Refrigerate sangria until cold, at least 3 hours and up to 1 day. Ladle sangria and fruit into pitchers. Serve over ice.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri