Sangria

A COUPLE OF SUMMERS AGO, MY GIRLFRIEND TREATED ME TO THIS RECIPE.  SINCE THEN, I’VE MADE THIS FOR JUST ABOUT EVERY SUMMER GET TOGETHER I’VE EITHER HOSTED OR BEEN INVITED TO.  I’M ASKED FOR THE RECIPE ALL THE TIME.  I CALL IT JERI LYNN’S RECIPE AND SHE ALWAYS SAYS “IT ISN’T MY RECIPE IT CAME FROM COASTAL LIVING.”

So, here is my recipe given to me by Jeri Lynn – through her sister-in-law, and originally from Coastal Living.

WHITE SANGRIA

INGREDIENTS

  • 1 (750-milliliter) bottle white wine (dry)
  • 1 cup peach schnapps
  • 1/2 cup frozen lemonade concentrate, thawed
  • 2 nectarines, sliced
  • 1 cup green or red grapes, whole or sliced

PREPARATION

Combine all ingredients in a large pitcher. Cover and chill at least 2 hours or overnight. Stir before serving.

Coastal Living JULY 2009

My own version with red wine

Red Sangria

INGREDIENTS

  • 1 (750-milliliter) bottle red wine
  • 1 cup orange liqueur such as Cointreau, or Grand Marnier
  • 1/2 cup frozen lemonade concentrate, thawed
  • 1 orange, 1 lemon sliced
  • 1 cup green or red grapes, whole or sliced

PREPARATION

Combine all ingredients in a large pitcher. Cover and chill at least 2 hours or overnight. Stir before serving.

For the cooler months, I add cinnamon, nutmeg and all spice – and serve warm for my version of the German Gluhwein.

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