Spanish Sangria
Item
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Title
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Spanish Sangria
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Identifier
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Sangria
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Description
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Spanish Sangria
1 (25.4-oz.) bottle Burgundy or other dry red wine
1/4 c. brandy
2 T. Cointreau or other orange-flavored liqueur
3 c. fruit juicy red Hawaiian Punch
3 oranges, thinly sliced
2 lemons, thinly sliced
2 bananas, sliced
Combine first 4 ingredients in a 3-quart pitcher, mixing well. Add fruit, stirring gently. Cover, refrigerate at least 4 hours before serving. Serve Sangria over ice. Yield: 3 quarts
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Creator
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Martha Cook Building
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Subject
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Beverage
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Source
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1915-1990, the Martha Cook Building : 75th Jubilee Anniversary Cookbook
Cookbooks by Morris Press
1990
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Rights
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Gift of Susan Wineberg to the University of Michigan Special Collections
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Type
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Text - Recipe
Spanish Sangria