Search recipe:
- Medjool Date Sangria Cocktail
-
- 1/4 cup Medjool date syrup (see recipe)
- 1/4 cup Brandy
- 1 750 milliliter bottle Pinot Noir (or your favorite red wine)
- 2 cups Bing cherries, pitted
- 1 cup sliced strawberries
- 2 white flesh peaches, sliced thin
- 3 sprigs of fresh thyme (more for garnish)
- 4 small fresh basil leaves
- 1 cup cold club soda (if you like your Sangria a little sweeter, try diet 7-up)
- Directions
- Preparation In a large pitcher, combine the Medjool date syrup, brandy, wine, cherries, strawberries and sprigs of thyme. Let macerate in the refrigerator for at least 2 hours. Remove pitcher from the refrigerator, add the peaches and gently stir. Layer 2 large wine glasses or glass tumblers with ice, and a spoon-full of the fruit. Fill each glass with wine and a splash of club soda (or diet 7-up) and garnish each glass with a piece of fresh thyme and the small basil leaf. Now relax, enjoy and repeat.
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Cornish Pasty
In a bowl or in a food processor, mix flour and salt together before adding in cold, cubed butter. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles. With a motor running, slowly drizzle in 2/3 cups ice water and pulse until a dough ball begins to form. Once the dough is formed, turn it out onto a lightly flowered surface and roll it into a large rectangle. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes. or until chilled. While dough chills, combine beef with potato, carrot and onion, and season generously with salt and pepper, thyme and rosemary. Preheat oven to 400 degrees and line a baking sheet with parchment paper. remove dough from refrigerator and cut it into 6 equal parts. on a floured surface roll each piece out into an 8- inch circle. Spoon 1/2-2/3 cup beef mixture into the center of the dough. then top with 1/ tablespoons of butter. Take the far edge of your dough circle and fold it over the beef, towards yourself to form a half moon. Seal edges with a fork and repeats for remaining pieces. Transfer to baking sheet and bake for 20 minutes or until lightly browned. you may also add a small piece of fat to the pastery before baking. Serve hot with brown mustard and enjoy.
