Spanish Sangria
Item
- Title
- Spanish Sangria
- Identifier
- Sangria
- Description
-
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 - Creator
- Martha Cook Building
- Subject
- Beverage
- Source
-
1915-1990, the Martha Cook Building : 75th Jubilee Anniversary Cookbook
Cookbooks by Morris Press
1990 - Rights
- Gift of Susan Wineberg to the University of Michigan Special Collections
- Type
- Text - Recipe
- Media
Spanish Sangria