White sangria in Spanish
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Rachael Ray prefers to make this thirst-quenching, fruity, berry-infused drink with an inexpensive white wine from the Rioja region, although any dry white wine will do.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 shots (45 ml each) of Calvados or other apple wine
- 1 bottle of Spanish white wine from Rioja or other dry white wine
- 3 tablespoons of sugar
- 1 lime, sliced
- 1 lemon, sliced
- 2 ripe peaches, sliced into wedges
- 3 green apples, peeled, seeded and sliced
- 0.5 l of raspberries
- Carbonated water, to dilute the cocktail when serving
We recommend
Recipes with similar ingredients: white wine, apple cider, apples, peaches, lime, lemon, raspberry, carbonated water
Cooking the dish according to the recipe:
- In a large pitcher, combine sugar, Calvados, lime, lemon, peaches, and apples. Pour in 1 bottle of wine and chill the sangria for several hours. To serve, arrange the fruit in glasses or goblets, add a few fresh raspberries to each glass, and pour the wine over the fruit. Top the glass with sparkling water and serve.
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