Sangria from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 23) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on April 19, 2016

    This is my favorite sangria recipe that I've made. There's a lot of fruit flavor that comes through in the sangria without overpowering the wine flavor. This uses a lot of fruit. Combined with the liquid, it filled my pitcher completely without any ice or club soda.

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