Recipe for Sangria El Tampa

Ingredients

1 quart chianti or burgundy wine
1 cup sugar or equal (tm)
1 quart orange juice
1/2 quart grapefruit juice

1 tablespoon cinnamon
1 teaspoon nutmeg

1 cup lemon juice
12 oz 7-up or sprite
1 quart water
8 each cinnamon sticks

Instructions

Save as much pulp from the fresh squeezed citrus as possible to include in the sangria. Heat the water to a slow boil, add the sugar , melt the sugar in the boiling water, add the fruit juices, remove from the heat, and alow to cool to room temp. Add wine, citrus pulp, spices, and stir. Chill and serve with thin slices of the fruits floating in the bowl.





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