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Carmine's Italian Sangria Recipes


White Sangria:
Carmine’s Restaurant Recipe

4 bottles of Carmine’s Trebbiano or other white wine
3/4 cup Monin cantaloupe syrup
3/4 cup lemon juice
1 3/4 cups Cinzano Bianco or other sweet vermouth
1/4 cup peach Schnapps
3/4 cup simple syrup

Mix all liquids together and put into pitchers with garnish: 16 each of orange, lemon and lime slices, 25 fresh basil leaves, and 16 cantaloupe half moons (peel the cantaloupe, cut in half lengthwise, remove seeds, flip over hallowed side down and cut width wise half moon crescents about 1/4 inch thick). When ready to serve, pour into large wine glass filled with ice, make sure to spoon the garnishes into the glasses. Makes 1 gallon. Serves 8.

Red Sangria:
Carmine’s Restaurant Recipe 

4 bottles of Carmine’s Montepulciano or other red wine
1/4 cup Luxardo Maraschino
1/4 cup Monin berry purée
3/4 cup peach liqueur
1 3/4 cups Cinzano or other sweet vermouth
3/4 cup lemon juice
1 1/4 cups simple syrup
1 cup orange juice

Mix all liquids together and put into pitchers with garnish: 8 sprigs Of rosemary cut into 2 inch pieces, 16 orange twists (the outer rind of the peel with no white pith), and 16 small red grape clusters. When ready to serve, pour into large wine glasses filled with ice. Spoon garnishes on top for a nice presentation. Makes 1 gallon. Serves 8.

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