Ingredients
1 qt chianti or burgundy wine
1 cup sugar or equal (tm)
1 qt orange juice
1/2 qt grapefruit juice
1 tbsp cinnamon
1 tsp nutmeg
1 cup lemon juice
12 oz 7-up or sprite
1 qt water
8 each cinnamon sticks
Directions
Save as much pulp from the fresh squeezed citrus as possible to
include in the sangria. Heat the water to a slow boil, add the sugar
boiling water, add the fruit juices, remove from the heat, and alow
to cool to room temp. Add wine, citrus pulp, spices, and stir. Chill
and serve with thin slices of the fruits floating in the bowl.
Servings: 1 gallon
Sangria El Tampa Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Sangria
The History of Recipes
It is possible to trace the history of meal recipes back into the distant past, in truth as far back as ancient Egypt, and maybe further still. Interesting though that maybe, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Additionally, he tells us how the ancient Romans were skilled in the use of a wide range of aromatic flavors, including a few you will know like bay, mint and dill. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cooking, including parsley, basil and rosemary. The introduction of these new herbs and spices created a surge in manuscripts on cookery, most of which still exist in private collections. During the following few hundred years, the powerful families of Europe tried to offer the most exotic meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe publications were starting to become popular mostly as a result of more people being able to read, people having more spare time and a general increase in wealth. The arrival of television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Sangria El Tampa recipe.
