INGREDIENTS

INSTRUCTIONS

Date:    Fri, 14 Jun 1996 08:14:41 -0400
From:    Sharon Beck <parasol@BUFFNET.NET>
Peel and dice pear, banana, and peach.. you may substitute other fruits if
you choose (coconut not recommended). Make sure they are ripe and fairly
soft. Mix together.
In non-metal container, mix wine, brandy, sugar, lemon & orange slices.
Stir in prepared fruit.
Cover and set aside, unrefrigerated, for AT LEAST 2 days, preferably 2
weeks.
Chill before serving. Just before serving, mix in citrus flavored soda.
Serve with slice of lemon & dash of cinnamon if desired. * 1 bottle dry red
wine: don't get a good wine for this....you won't recognize it anyways! Any
reasonable, cheap, dry red table wine will work just fine. *1/2 - 1 pint
brandy: I prefer an apricot brandy here, makes for a nicely fruity Sangria.
Could try peach, or other fruit flavors if you choose. * 1 bottle soda: I
use a liter bottle of Squirt or 50/50 & generally add it to the punch bowl
just before serving if I do it as a punch. Otherwise, as the sangria is
poured, I mix it in then. Keeps the bubbles better that way. Also allows
you to regulate the strength somewhat.
NOTES: The fruit will have a high alcohol content. Don't let the kids get
into it! Realize, too, that  the designated driver who is not "drinking"
the Sangria, but only nibbling the fruit, should probably consider handing
over the car keys.
If you have any Sangria left (and you haven't added the soda to it) strain
out the fruit and pour it into bottles.  Stick it back in the closest. This
stuff gets better every day. Had some that had been tucked wa-a-y back &
forgotten for  about 2 years. It was as smooth as silk and absolutely
magnificent. ENJOY!
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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