Manischewitz Sangria
Try this Manischewitz Sangria recipe, or contribute your own.
Try this Manischewitz Sangria recipe, or contribute your own.
- fruit of your choice (apples oranges, peaches, nectarines, grapes, plums, cherries etc.)
- 1 750 bottle manschewitz (i like blackberry!) aka 3 1/4 cups
- 2 cups lemon-lime soda sparkling water or sparkling wine (i like the wine!)
- 1/4 - 1/2 cup booze of your choice or to taste (vodka brandy and rum seem like safe bets)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 adults (or 2 college students) (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Chop your fruit into bite-sized pieces.
- Put fruit into a large pitcher.
- Cover fruit with Manischewitz, soda, and booze.
- Stir and let marinate 1-24 hours.
- Serve over ice and drink up!
My Unexpected Sangria Adventure: A Simple Recipe for Summer
As a busy working mom, time is my most precious commodity. Weekends are a whirlwind of errands, soccer games, and trying to squeeze in a little “me time” amidst the chaos. So when it comes to entertaining, I need recipes that are both delicious and effortlessly simple. That's where this Manischewitz Sangria comes in. I stumbled upon this recipe quite by accident – a friend shared it at a summer barbecue, and it completely blew me away. Forget fussy cocktails; this sangria is the ultimate in easy elegance.
Initially, I was skeptical. Manischewitz? In a sangria? But let me tell you, the combination is unexpectedly delightful. The slightly sweet, fruity notes of the Manischewitz (I prefer blackberry, personally) blend perfectly with the bright fizz of sparkling water or wine and the added kick of your favorite liquor. It's incredibly versatile – you can adjust the sweetness and alcohol content to your liking, and the fruit options are endless. Peaches and nectarines bring a juicy sweetness, while tart cherries add a delightful tang. Apples, oranges, and grapes are always reliable choices, and I've even experimented with plums and berries for an extra burst of color and flavor.
The beauty of this recipe lies in its simplicity. There's no precise measurement for the fruit; just chop, toss, and let it sit. The longer it marinates (up to 24 hours!), the more the flavors meld and deepen, creating a richer, more complex sangria. I usually make a big batch on Friday evening and leave it to infuse in the fridge overnight. It's ready to go by Saturday afternoon, perfect for a casual get-together or a relaxing evening on the patio. The refreshing taste is a welcome respite from the week's stresses, and the vibrant colors make it a beautiful centerpiece for any gathering.
Beyond the Recipe: A Sangria for Every Occasion
This Manischewitz Sangria has become my go-to drink for various occasions. I've served it at casual backyard barbecues, elegant dinner parties, and even impromptu gatherings with friends. It’s easily adaptable to different tastes and preferences. For a sweeter sangria, add a bit more Manischewitz or a splash of simple syrup. If you prefer a stronger drink, increase the amount of liquor. The flexibility is fantastic!
I’ve even gotten creative with presentation. Sometimes, I serve it in a beautiful glass dispenser with a fruit garnish. Other times, I keep it simple and use individual glasses filled with ice. The reaction has always been the same: surprise followed by delight. People are genuinely amazed by how delicious this sangria is, especially when they hear how incredibly easy it is to make.
So, if you’re looking for a simple yet impressive drink that’s sure to impress, look no further. This Manischewitz Sangria is a winner. Give it a try and let me know what you think! Perhaps you have some fruit combinations you’d like to share? I’m always on the lookout for new flavor adventures!
Pro Tip: Don't be afraid to experiment with different types of Manischewitz. The blackberry is my favorite, but the concord grape is a close second.
