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Sangria El Tampa

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

10 min

Ready

20 min

Ingredients

Amount Measure Ingredient Features
1 quart red wine
chianti or burgundy
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1 cup sugar
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1 quart orange juice
fresh
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½ quart grapefruit juice
fresh
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1 tablespoon cinnamon
ground
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1 teaspoon nutmeg
ground
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1 cup lemon juice
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12 ounces lemon-lime soda
*
1 quart water
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8 cinnamon sticks
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Ingredients

Amount Measure Ingredient Features
0.9 l red wine
chianti or burgundy
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237 ml sugar
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0.9 l orange juice
fresh
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0.5 l grapefruit juice
fresh
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15 ml cinnamon
ground
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5 ml nutmeg
ground
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237 ml lemon juice
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346.8 ml/g lemon-lime soda
*
0.9 l water
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8 each cinnamon sticks
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Directions

Save as much pulp from the fresh squeezed citrus as possible to include in the sangria.

Heat the water to a slow boil, add the sugar melt the sugar in the boiling water, add the fruit juices, remove from the heat, and allow to cool to room temperature.

Add wine, citrus pulp, spices, and stir.

Chill and serve with thin slices of the fruits floating in the bowl.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 710% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 2%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 16%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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