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REC: White Zinfandel Sangria. I know "blush" wines are passť, and this is not a true Sangria,

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Joined: Dec 14, 2005


Posted to Thread #6376 at 4:57 am on Apr 17, 2007

but boy, it hit the spot this weekend. I catered a baby shower (I always wondered what went on at those things; well, guys, after the conversation switched from water-breaking to caesarians I stopped listening,) and with creamed chicken crepes and a cheesy spinach quiche, a red wine Sangria would have been too heavy. This was light and refreshing, a pretty rose color, and it gave me a chance to use up a bottle of peach brandy that's been in my cupboard since the nineties.

(I found this recipe at epi last week but now, with the new pea design, I can't find it to save my life.)


Use any fruit that is available. Mangoes, pineapples, apples, and stawberries and some to consider, although at least one citrus fruit is essential.

1 750 ml. bottle of chilled White Zinfandel
1/2 cup peach schnapps (I used peach brandy)
2 Tbs. Cointreau or other orange liqueur (I used Grand Marnier)
2 cinnamon sticks, broken in half (didn't have any, but would have been nice)
2 Tbs. sugar
1 lemon, sliced
1 orange, sliced
1 peach, sliced (I used a couple of limes)
1 10-oz. bottle of chilled club soda
Ice cubes

Mix first 8 ingredients in tall pitcher. Refrigerate for at least 30 minutes to allow flavors to blend. Mix in club soda. Put ice in glasses and pour sangria over.

from Bon Appetit, July 2001

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