Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!dca1-hub1.news.digex.net!intermedia!newspeer2.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Collection (3) Sangria Followup-To: rec.food.cooking Date: 8 Jun 2000 09:57:19 -0600 Organization: gate.net Lines: 57 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: "Amanda" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42350 Sangria Sangria Sangria Here's a three recipes from the "Spanish-American Cookbook presented by the American Woman's Club of Madrid." Never heard of it? We got it when we lived in Spain, 1968-73. Sangria 1 quart dry red wine 1/2 quart of carbonated water A few slices of lemon and fresh peach Sugar to taste Mix together and ice. Sangria 1 quart red wine (medium dry) 1 orange, sliced with rind on 1 lemon, sliced with rind on 1/4 to 1/2 cup sugar (to taste) 1 small bottle of carbonated water (8-12 oz) 8 ice cubes optional: 1 sliced fresh peach 1/4 cup cognac and/or 1/4 cup vodka. Mix all ingredients together except for carbonated water. Leave in covered bowl overnight in refrigerator. When ready to serve, add carbonated water. Mix, and serve in tall glasses or punch glasses. Sangria 10 bottles of red table wine (Rioja) 1 bottle of cognac 1 can frozen lemon juice (small can) 8 ounces real lemon juice 2 cups sugar 4 lemons sliced thinly with the rind on 4 oranges sliced thinly with the rind on 2 trays of ice cubes 6 bottles of carbonated water (to be added just before serving) Mix all ingredients together with the exception of the carbonated water and ice. Leave in refrigerator at least 24 hours. When ready to serve, add carbonated water and ice. Serves 3 to 4 dozen ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.