KelMel Recipe Reviews (Pg. 1) - (13432840)

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Sangria! Sangria!

Reviewed: Oct. 14, 2012
I made this sangria for an autumn bonfire party recently and it was such a hit! I made a double batch and we could have used more - it's THAT good. I used a 1.5L bottle of Barefoot "sweet red" wine as the base for this sangria and it worked really well. You don't need an expensive wine to make great sangria, after all. Since I made a double, I used a whole can of thawed lemonade concentrate. For the fruit, I used two cans of (drained) pineapple chunks, a jar of maraschino cherries, 2 oranges, 2 lemons, 2 limes and a quart of fresh strawberries. I omitted the sugar and add a 2 liter of ginger ale prior to serving. Also, I let the fruit sit overnight and pulled out most of the citrus in the morning. I froze the citrus (and a few other fruit pieces) throughout the day and then added the frozen pieces back in prior to serving. You definitely want to make it at least 24 hours in advance to let it sit and soak up all the goodness before serving. I will definitely make this again. Fantastic!!
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