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Tio Pepe Sangria Recipe Refreshing & Delicious Summer Sip! Kitchen

Instructions. In a large pitcher, place the oranges, lemons, and apples in the bottom. Pour the brandy and red wine over the fruit. Stir in the simple syrup if using. Add in the cinnamon sticks and star anise, and give everything one more stir. Let the mixture sit, refrigerated, overnight, or for at least 4 hours.

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1 bottle of wine, a heavy red or a white that is not too sweet. 1/2 cup triple sec. 1/2 cup brandy. 3/4 cup sugar. 1 apple diced, with peel. 1 orange cut in wedges, with skin. 1 lemon with skin.

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Combine the red wine, brandy, orange juice, lemon juice, and simple syrup in a large pitcher or punch bowl. Add the sliced orange, lemon, apple, and pear to the mixture. Stir in the cinnamon sticks and let the sangria sit in the refrigerator for at least 2 hours (or up to 24 hours) to allow the flavors to meld.

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Key Ingredients for Tio Pepe Sangria. To embark on your Tio Pepe Sangria-making adventure, gather the following ingredients: 1 bottle of red wine (preferably Spanish) 1/2 cup Tio Pepe fino sherry; 1/4 cup orange liqueur (such as triple sec or Cointreau) 2 tablespoons sugar (adjust to taste) Assorted fruits (e.g., oranges, lemons, apples, berries)

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Make sure to prepare your mix at least 2 hours before serving. If you prepare it precisely 2 hours before, leave it to macerate in room temperature and add some ice cubs before serving (your sangria might get a bit watered, but that's OK). PRIVATE TAPAS AND FLAMENCO TOUR IN BARCELONA. But if you have the time, make it around 4 hours before.

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1/2 cup brandy. ½ cup brandy. 3/4 cup sugar. ¾ cup sugar. 1 apple diced, with peel. 1 apple diced, with peel. 1 orange cut in wedges, with skin. 1 orange cut in wedges, with skin. 1 lemon with skin, quartered then cut into smaller pieces.

Tio Pepe Sangria Recipe Refreshing & Delicious Summer Sip! Kitchen

Tio Pepe Sangria puts a unique twist on this classic beverage by incorporating Tio Pepe Fino Sherry, a renowned Spanish fortified wine known for its crisp, dry taste and subtle nutty undertones. This adds depth and complexity to the drink, making it stand out from traditional sangria recipes.

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Serve with lemon lime soda. This will help guests sweeten it up if they need to, and the added carbonation is great here. Double the batch, but not the fruit. This recipe makes nine 6 ounce glasses of sangria. If you are serving a big group, consider doubling the recipe. Double all of the liquid.

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Instructions. Thinly slice 1 orange and 1 lemon, add half of the orange slices and half of the lemon slices into a pitcher and reserve the other slices, cut 1 peach and 1 apple into small cubes and add all the cubed peaches and half the cubed apples to the pitcher, reserve the other cubed apples. Next add a 1/4 cup of a good quality brandy into.

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Instructions. Make the simple syrup by dissolving 3 tablespoons (38g) of granulated sugar in 3 tablespoons (45 ml) of water over medium heat, then set aside to chill until ready to use. Wash the lemons and oranges, then cut off thick pieces of rind. Juice the lemons and oranges.

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Start by splitting the vanilla bean in half with a knife. Leave one end attached. In a saucepan, combine the sugar and water and heat until the sugar has completely dissolved. If you like a less sweet sangria you can use 3/4 cup of sugar instead. Add the vanilla bean and continue to simmer for an additional 5 minutes.

FLUTT LATA SANGRIA Quatro Cravos

Add the ice cubes and stir approximately 3 to 5 seconds. Pepe says not to add any additional ice. If making your sangria ahead of time and refrigerating, do not add the soda pops or ice until ready to serve. Serve the sangria in wine glasses of your choice. Add enough sangria to fill the glasses about 1/2 full.

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Ingredients. Red or white wine - 1 bottle (Merlot or other semi-sweet) Triple sec - 1/2 cup. Brandy - 1/2 cup (high quality) Apple - 1 diced. Orange - 1 cut into wedges. Lemon - 1 cut into wedges. Sugar - 1/2 cup.