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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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The recipe appeared in The Blade (Toledo, Ohio) on 08/04/09. They cite their source as The Culinary Institute of America Breakfasts & Brunches. The actual yield and prep times are guesses as I have not made this. Ingredients:
3 tablespoons water |
3 tablespoons sugar |
1 cup bing cherry, halved and pitted |
1 cup fresh peach, chopped into bite-sized pieces |
1 (750 ml) bottle chardonnay wine |
3/4 cup orange juice |
1/3 cup amaretto |
3/4 cup sparkling water or 3/4 cup soda water |
Directions:
1. Combine water and sugar in a small saucepan.
2. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool.
3. Combine fruit in a bowl.
4. In a large pitcher, combine sugar-water, wine, orange juice and amaretto.
5. Add the fruit and stir gently to combine.
6. Just before serving, add sparkling water to pitcher.
7. Serve sangria in wine glasses.
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