From maritab@prodigy.net Mon Feb 3 14:01:35 2003 Date: Sat, 1 Feb 2003 15:09:59 +0000 (UTC) From: maritab Newsgroups: rec.food.recipes Subject: Sangria (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Sangria Sangria Slush * Exported from MasterCook * Sangria Recipe By :Elizabeth Powell Serving Size : 8 Preparation Time :5:00 Categories : Punches, Alcoholic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole orange -- unpeeled, sliced 1 cup orange juice 1 whole lemon -- unpeeled, sliced 1/2 cup lemon juice 1/2 gallon Burgundy 3 tablespoons brandy 10 ounces sliced peaches -- with juice 1/2 cup strawberries -- sliced 1 whole banana -- sliced Put all ingredients into large pitcher, stir, and refrigerate at least 4 hours or (preferably) overnight. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; trace Fat (2.9% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 1 Fruit. Nutr. Assoc. : 1009 1004 0 796 1244 0 0 1436 0 * Exported from MasterCook * Sangria Slush Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Punches, Alcoholic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces crushed pineapple in juice 1/2 cup lemon juice 2 1/2 cups dry red wine 1/2 cup sugar 1 1/2 cups orange juice 2 tablespoons grated lemon peel Place all ingredients in a blender. Blend on high speed for 5 seconds. Pour mixture into 9" square pan and freeze. Before serving, let it stand for 15 minutes at room temperature. With a spoon, stir until semi-thawed. Spoon into wine glasses. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; trace Fat (1.0% calories from fat); 1g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 64mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates. Serving Ideas : Garnish with orange slices and mint sprigs. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.