Mar 2, 2017

Ad D’lo Yodah!

If you like the idea of serving something less alcoholic than wine at your Purim seuda but still want to maintain that Purim feeling try sangria.

Sangria is a wine punch invented in Spain. It usually consists of wine, chopped fruit, sugar or sweet soda, and a small amount of added liquor. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. It may even include honey, sugar, fruit syrup, or orange juice. Instead of liquor some recipes use other liquids such as Seltzer, Sprite or other lemon soda may be added.

1 750 ml bottle semi dry white wine like white Riesling or chardonnay

1/4 cup peach or apricot liquor

1/2 cup sugar

2 peaches, cubed

1 navel orange, peeled and sliced

1 mango, peeled and cubed

1 liter ginger ale

Bring wine, liquor and sugar to a boil in a large sauce pan. Cook just until sugar dissolves. Turn off flame. Add all fruit and allow to infuse at least 1 hour.  Pour into a large pitcher and chill 4 to 6 hours or overnight. Add ginger ale just before serving.

This lemon-flavored Sangria is a family favorite!

1 cup water

½ cup sugar

1 750 ml bottle Chardonnay wine

1 (12 ounce) can of frozen lemonade

1/2 cup of Triple Sec liquor (orange flavored liquor)

1 (20 ounce) can of pineapple chunks or tidbits, in juice

1 apple, cut into chunks

1 orange, sliced thin

1 lemon, sliced thin

6 strawberries, sliced, fresh or frozen

1 (12-ounce) can of lemon-lime soda

Whole strawberries, or lemon or orange slices, for garnish, optional

In a small saucepan over medium heat, bring the water and sugar to a simmer and stir until sugar is completely dissolved to create simple syrup.

In a large pitcher, combine the wine, lemonade, Triple Sec and simple syrup. Stir well. Add the pineapple with the juice, apple chunks, orange and lemon slices, and sliced strawberries. Stir and refrigerate overnight.

When ready to serve, stir in lemon-lime soda.

1/2 apple, cored, skin on, chopped into small pieces

1/2 orange, sliced into small pieces, large seeds removed (plus more for garnish)

3-4 tablespoon brown sugar
3/4 cup orange juice, plus more to taste

1/3 cup brandy or more to taste (slivovitz)

1 750 ml bottle dry red wine—cabernet or merlot

Ice to chill

Add apples, oranges and sugar to a large pitcher and smash slightly with a wooden spoon.

Add orange juice and brandy and smash again to combine for 30 seconds.

Add red wine and stir to incorporate, then taste and adjust flavor as needed. Add ice and stir once more to chill.

Store leftovers covered in the refrigerator for up to 48 hours, though it’s best when fresh.


2 cups classic red wine

2 cups club soda or seltzer

1/4 cup fresh lime juice

1/4 cup fresh lemon juice

1/2 cup sugar or sugar substitute (xylitol is recommended)

1 lemon, sliced into circles

1 lime, sliced into circles

1/4 cup cranberry juice or cranberry juice cocktail

Mix all ingredients together in a punch bowl. Refrigerate until ready to serve. To serve, pour into glasses over ice.

Rainbow Sangria

3 cups blueberries

6 kiwis, peeled and sliced

2 cups diced pineapple

2 cups diced mango

3 small cans mandarin oranges, drained

2 cups halved strawberries, fresh or frozen

1 1/2 bottles white wine

1/2 cup triple sec liquor

Juice of 3 limes

1/4 cup sugar

In a large glass pitcher, layer blueberries, kiwis, pineapple, mango, oranges, and strawberries.

In a separate bowl, stir together white wine, triple sec, lime juice, and sugar until combined.

Pour liquid into pitcher and let it rest to absorb flavor. Serve over ice.

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