Summer Sangria Recipes

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JILL'S SUMMER SANGRIA



Jill's Summer Sangria image

Wonderful drink for the summer or for a holiday party!

Provided by JILLJAMESON

Categories     Drinks Recipes     Sangria Recipes

Time 8h15m

Yield 20

Number Of Ingredients 9

2 (750 milliliter) bottles red wine
2 cups rum
2 cups orange juice
1 cup white sugar
1 pint fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1 (10 ounce) jar maraschino cherries, drained
2 cups rum
2 cups orange juice

Steps:

  • In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice, and sugar. Refrigerate 8 hours, or overnight.
  • In a large bowl, mix the strawberries, pineapple chunks, and maraschino cherries. Cover with 2 cups rum and 2 cups orange juice. Refrigerate 8 hours, or overnight.
  • Drain the fruit (reserve the liquid if desired). Mix the fruit into the pitcher with the sangria to serve.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 27 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0 g, Sodium 4.5 mg, Sugar 19.5 g

SUMMER SANGRIA



Summer Sangria image

This wine punch is just right for summer parties. It's such a crowd pleaser, you may want to make 2 batches at a time.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 7

4 oranges, 2 juiced, 2 halved lengthwise and thinly sliced crosswise
1/3 to 1/2 cup sugar
1/4 cup brandy
1 bottle dry red wine, chilled
2 lemons, thinly sliced
2 cups seltzer or club soda
Ice cubes, for serving

Steps:

  • In a large pitcher, combine orange juice, sugar, and brandy; stir well to dissolve sugar. Add wine, orange slices, lemon slices, and seltzer; stir to combine. Fill glasses with ice before serving.

WHITE WINE SANGRIA WITH SUMMER FRUITS



White Wine Sangria With Summer Fruits image

White wine sangria is the perfect summer party punch. It's lighter than red wine sangrias and includes strawberries, peaches, and citrus.

Provided by Stacy Slinkard

Categories     Beverage     Cocktail

Time P1DT12m

Yield 8

Number Of Ingredients 11

1 (750-ml) bottle white wine
1 lemon, cut into wedges
1 orange, cut into wedges
1 lime, cut into wedges
1 peach, pitted and cut into wedges
1 cup strawberries, hulled and sliced
1/2 cup lemonade (or limeade)
1/2 cup sugar
3 ounces brandy (apricot, peach, or berry-flavored)
1 (8-ounce) can pineapple (diced, with juice), optional
2 cups ginger ale, chilled

Steps:

  • Gather the ingredients.
  • Pour wine into a serving pitcher and squeeze juice from lemon, orange, and lime wedges into wine.
  • Add citrus fruit wedges (leaving out seeds, if possible) to serving pitcher.
  • Add peach wedges, sliced strawberries, lemonade or limeade, sugar, brandy, and pineapple with juice, if using. Chill overnight to marry flavors.
  • Add ginger ale and ice just before serving.

Nutrition Facts : Calories 341 kcal, Carbohydrate 66 g, Cholesterol 0 mg, Fiber 8 g, Protein 4 g, SaturatedFat 0 g, Sodium 14 mg, Sugar 48 g, Fat 1 g, ServingSize 1 pitcher (12 servings), UnsaturatedFat 0 g

SUMMER FRUIT SANGRIA CAKE RECIPE (VIDEO)



Summer Fruit Sangria Cake Recipe (video) image

The best summer fruit cake - sangria cake with fluffy sponge cake, whipped cream and fruit!

Provided by tatyanaseverydayfood

Categories     Dessert

Number Of Ingredients 15

6 large eggs
1 cup white granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1 cup raspberries
1/3 cup white granulated sugar
8 oz cream cheese or mascarpone (softened)
1 cup white chocolate chips (melted)
1 teaspoon vanilla extract
sprinkle of salt
2 cups heavy cream (chilled)
1 1/2 cups confectioner's sugar
1 cup sweet sangria wine
4 to 6 cups sliced fruit and berries

Steps:

  • Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.
  • In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.
  • Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.
  • For the frosting: Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
  • Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner's sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form.
  • In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Add the melted white chocolate, vanilla and salt. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated.
  • VERY IMPORTANT: do not over-mix this step or the frosting will separate! Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds, stop and scrape down the bowl, then mix again for a few more seconds. Use the frosting right away, or keep refrigerated.
  • To assemble the cake, first soak each sponge cake layer generously with the sangria. I like to use a dispenser bottle to make this easy. Top the cake layer with fruit, arranging it in an even layer. Frost the bottom of the next cake layer, then invert it on to the fruit. Alternatively, you can add the frosting right onto the fruit but take care that the fruit doesn't slide around.
  • Frost the top and sides of the cake with the remaining frosting. If desired, add yellow and pink food coloring to the frosting to create a peach colored frosting. Add dollops of cream on top and garnish the cake with more fruit and berries. Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.

Nutrition Facts : Calories 467 kcal, Carbohydrate 58 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 119 mg, Sodium 86 mg, Fiber 2 g, Sugar 46 g, UnsaturatedFat 6 g, ServingSize 1 serving

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