Sincere Easy Recipes Indent
The idea behind indentation is simple: Take some wine and add things to it until you can not stand up to pour over ice and enjoy with friends. Of course, some additional revenue in the refrigerator and most can be eaten by itself.
I set up five of my favorite recipes sangria and included links to six with an explanation of what makes each unique. Be creative, take your time and enjoy the process. Have fun!
1. Ginger Brunch Indent
This sangria recipe is wonderful for early summer evenings when the sun is hot and you want something refreshing and loaded with fruit without too much alcohol!
1 bottle of red wine
1 lemon cut into pieces
1 orange cut into quarters
1 Lima chopped
2 tablespoons sugar
orange juice or lemonade splash
2 Plans gin or triple sec (optional)
1 cup raspberries or strawberries (you can use thawed or frozen)
1 small diced pineapple box (with the juice)
4 cups ginger alePreparation:
Pour the wine into a large pitcher and squeeze over lemon juice, orange and lime into the wine. Mix fruit and pineapple wedges and add sugar, orange juice and gin. Leave a cool night. Add ginger ale, berries and ice just before serving. If you want to serve right away, use chilled red wine and serve over lots of ice.
2. White Sangria
This drain has a bit more kick sangria brunch. Perfect for a cozy evening with friends who were all safe rides home! =)
2 apples, peeled and cooked parts
2 pears, peeled and cooked parts
2 orange, peeled, seeded and diced
1 cup gin
1/2 cup triple sec
3 bottles (500 ml each) manzanilla sherry or 2 bottles (750 ml each) dry white wine
1/2 bottle of cava (1 1/2 cups), cooled.
Place all the fruit in a bowl with gin and triple sec. Cover and refrigerate at least 4 hours or overnight.
Transfer to a large pitcher and add chamomile or white wine. Remover. Divide the liquid and fruit in wine glasses, ice if desired, up to about 2/3. Cover each with Cava.
3. Mango-Peach Sangria
This famous complex bleeding tint Viognier amid fresh sweet mango twists and affected fisheries.
1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 bottle of Viognier
1 mango, chopped
2 peaches cut into thin wedges
1/4 cup mint
In a saucepan, cook sugar and water until sugar dissolves; Transfer to a bowl and refrigerate until cool. Stir in Grand Marnier, Viognier, mango, peaches and mint and serve over ice.
4. Sangria Perea
Guy Fieri swears by this sangria although I find the peach brandy can take control if the lemons and limes are not particularly juicy. As always, fresh and juicy go a long way toward making their sangria one to remember!
3 cups ice cubes
1/4 cup lemon slices
1/4 cup lemon slices
1/4 cup orange slices
1/4 cup pineapple chunks
1/4 cup seedless grapes
2 cups red wine
1/2 cup peach schnapps
1 cup orange juice
1 cup lemon / lime soda
In a jar, add all ingredients and mix. Ideally, you want to wait about 1 hour for fruit and brewed wine the other, but you can drink it right away.
5. Indent grapefruit
Grapefruit peel adds a special zing to this indentation. Use grapefruit soda instead of ginger ale for an extra punch!
1 bottle of juicy red wine
3 tablespoons Grand Marnier
1-2 tablespoons granulated sugar
6 ounces of ginger ale
Pour the wine into a large pitcher. Wash the orange, lime and lemon. Cut into thin slices and add to the pan. Add the Grand Marnier and sugar. Marinate for a few hours. (The sangria taste better if you leave at night.)
To serve, fill the pot with ice cubes, add soda and mix well. Serve with a wooden spoon in the pot.