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Submitted by: Samantha
Elliott Corder, January 21, 2010
Samantha's Notes: This is the Sangria that I
made for my wedding. It went over really well, and Bob and I made it once
before the wedding for practice and once again after the wedding for
ourselves. It was an outdoor, late summer evening wedding with a buffet
table of hors d'oeuvres and large five-gallon jugs of tea, mojitos, and
Sangria. The Sangria was such a hit that my 75 year old grandmother filled
an empty bacardi bottle with what was left at the end of the night and took it
with her! All of my friends and family loved it.
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PINK WEDDING SANGRIA
Yield: about 20 servings |
| Ingredients to
make about 1 gallon |
|
1 |
bottle |
Nissley Niagara,
a very grapey, sweet white wine |
|
1 |
bottle |
Sprite, 2L size |
| 3-4 |
|
Peaches, sliced |
|
1 |
qt. |
Strawberries, sliced (about 1 quart or until
you get sick of slicing strawberries) |
| |
|
Sugar, to taste (none
at all or about 3/4 cup) |
| Directions |
| |
|
Pour the wine into a container
and dissolve the sugar in it. |
| |
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Add peaches and strawberries
to wine. (In a 1-gallon glass dispenser, about 1/4 of the
container was fruit.) |
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Cover/close and let sit
overnight, unrefrigerated. |
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Add sprite, stir and enjoy. |
| Notes: |
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The Sangria will be pinker the
longer the fruit sits in it. For our wedding, I sliced all the
fruit 1-2 days before the wedding and let it sit in the wine and sugar
in a cooler until the wedding day. We poured it into the big glass
jars and added the sprite that afternoon. There were also about
6-10 plums in our 5-gallon wedding sangria, because they were
overripening in the fridge and I didn't want them to go to waste but
we've left them out the other times we've made it. |
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