Sangria El Tampa
Yield
12 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
red wine
chianti or burgundy |
*
|
| 1 | cup |
sugar
|
|
| 1 | quart |
orange juice
fresh |
*
|
| ½ | quart |
grapefruit juice
fresh |
*
|
| 1 | tablespoon |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| 1 | cup |
lemon juice
|
|
| 12 | ounces |
lemon-lime soda
|
* |
| 1 | quart |
water
|
*
|
| 8 |
cinnamon sticks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
red wine
chianti or burgundy |
*
|
| 237 | ml |
sugar
|
|
| 0.9 | l |
orange juice
fresh |
*
|
| 0.5 | l |
grapefruit juice
fresh |
*
|
| 15 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 237 | ml |
lemon juice
|
|
| 346.8 | ml/g |
lemon-lime soda
|
* |
| 0.9 | l |
water
|
*
|
| 8 | each |
cinnamon sticks
|
*
|
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.
