oftt

Sassy Sangria

Print Email

1 Bottle of crisp white wine, anything you like
12 oz of mango puree (this can be substituted for any type of fruit)
1 lemon cut into thin slices
1 lime cut into this slices
1 Granny Smith apple cut into thin slices
12 oz Pear or apricot brandy
1 liter Perrier
¼ cup sugar

Place all fruit and the sugar in a pitcher. Mash slightly, but try to keep the integrity of the fruit. Add puree, wine and brandy. Stir and leave for up to 24hrs in the refrigerator. When ready to serve, place ice in a glass, pour an equal part of wine mixture and Perrier and enjoy.

 

 

restaurant news

Adana Restaurant
Los Angeles
by David Latt

dlimg_9723.jpgOne of my favorite restaurants isn't close to where we live. Adana is forty-five minutes away in Glendale.

The light and airy dining room suggests a banquet hall in an elegant European...

Read more...
Going South - Fast
Italy
by Michael Tucker

lunch-view-300x224.jpgThere are few more beautiful places in the world than the Amalfi Coast. Ancient villages vie with lemon groves for the prime real estate on the cliffs – with views that take you over the rooftops,...

Read more...
Boston Bakery and Restaurant - Area Four
Boston
by Kitty Kaufman

area four 4It's inauguration Monday. Neither bison nor lobster's on our Cambridge menu but we're celebrating. The first place is "not doing lunch today," so around the corner we go to the second where I'm...

Read more...
Spork
San Francisco
by Scott R. Kline

ImageSpork in San Francisco is my new favorite restaurant. Pat and I went there for dinner after a lovely day in the Mission, checking out all the vintage stores and eating Dymano Donuts. Spork is a...

Read more...