Recipe for Sangria El Tampa


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


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here