White sangria with pomegranate ice cubes
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bottles Sauvignon Blanc -; (750 ml ea) | |
| (or other dry white wine) | ||
| ½ | cup | Orange-flavored liqueur; (Grand Marnier) |
| ½ | cup | Brandy |
| 2 | Limes | |
| 3 | Oranges | |
| 1½ | Lemons | |
| ½ | cup | Sugar |
| === POMEGRANATE ICE CUBES === | ||
| 1 | large | Pomegranate |
| (or 2 small pomegranates) | ||
| Water | ||
Directions
To make Pomegranate Ice Cubes: Seed pomegranates by cutting fruit into 4 pieces then submerging fruit in sink or large pot of cool water and gently working seeds free. Seeds will sink while white pith floats. Place about 1 teaspoon seeds into each well of ice cube tray. Add just enough water to cover. Freeze. Combine wine, orange liqueur and brandy in bowl or pitcher.
Juice 1 lime, 2 oranges and 1 lemon. Cook juices and sugar in small saucepan over medium heat until sugar is thoroughly dissolved, about 5 minutes. Add to wine mixture. Thinly slice remaining lime, orange and ½ lemon. Add slices to wine and chill 4 to 6 hours. Add Pomegranate Ice Cubes just before serving. Yields 12 to 14 servings.
Each of 14 servings: 153 calories, 9 mg sodium, 0 cholesterol, 0 fat, 13 grams carbohydrates, 1 gram protein, 0.16 grams fiber.
Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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