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
Written cooking instructions as a concept can be observed way back into history, in fact as far into history as ancient Egypt, and possibly even further. In practice though, mostly, these old recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the Romans were skilled in the use of many aromatic flavours, including many that are still in use today like thyme, rue and dill. Over the next few hundred years, the rich and powerful families of Europe strove to serve up the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. The arrival of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Sangria El Tampa recipe.
