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“I found this recipe on FineLiving.com (credited to Tony Abou-Ganim). It looked great and I intend to try it. I decided to post it on Zaar so that I can "cookbook" it, and to add to the Zaar collection. If you try it before I do, let me know what you think. I got interested in Sangria after making Bev's Sangria. Try it, you wont be disappointed.”
READY IN:
15mins
SERVES:
15
YIELD:
15 cups
UNITS:
US

Ingredients Nutrition

  • 2 (750 ml) bottles pinot grigio wine
  • 8 ounces calvados
  • 8 ounces Cointreau liqueur
  • 8 ounces simple syrup
  • 12 ounces freshly-squeezed orange juice
  • 12 ounces fresh lemon juice
  • 12 ounces fresh-pressed apple juice, Granny Smith
  • 3 -4 lemons, cut into thin quarters
  • 12 strawberries, sliced
  • 2 apples, sliced
  • 2 bartlet pears, sliced
  • 3 -4 small oranges, cut into thin quarters
  • carbonated lemon-lime beverage, as needed

Directions

  1. Place above ingredients (excluding 7-UP) into a large glass container, cover and refrigerate overnight.
  2. When ready to serve, pour into an ice-filled pitcher until 2/3 full.
  3. Add freshly-sliced fruits and top with 7-UP, stir gently to mix.
  4. Serve in fruit filled-wine glasses.
  5. Have fun and experiment with different fresh seasonal fruits and juices.
  6. Sangria always tastes better after it sits for 24-36 hours.

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