William Prien wrote:
>
> These are interesting recipes.
> But I've never seen or heard of it being made with the Peach Schnaaps.
> I have usually had it made with Triple Sec.
> I'll have to try it with the Peach.
>
> William
>
>
> "news.verizon.net" > wrote in message
> >...
> White Sangria
>
> 1 small lemon, sliced thin
> 1 small orange, sliced thin
> 3 tablespoons granulated sugar ( or less to taste)
> 1 peach, peeled, sliced thin
> 1/4 cup peach schnapps
> 1 (750 ml) bottle white wine, chilled
>
> Combine all the ingredients in a pitcher. Stir the sangria until the sugar
> is dissolved. Chill for 1 hour.
>
> The original recipe is as above. I like to mix the sugar with a little
> water and heat it to make a syrup as it mixes better with the wine.
>
> --
> Rec.food.recipes is moderated by Patricia D Hill at .
> Only recipes and recipe requests are accepted for posting.
> Please allow several days for your submission to appear.
> Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

I'm not sure, but I suspect that this is
my variation on the White Sangrie from the
Marbella Club Hotel. I have posted it a couple
of times. I took their recipe and started fooling
around with it using different fruits. The peach
is the absolute best. I guess it's possible someone
else came up with it independently, but it looks
suspiciously like mine, although very slightly
changed. (BTW we had it at the 2002
CT cook-in.)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

William Prien wrote:
>
> These are interesting recipes.
> But I've never seen or heard of it being made with the Peach Schnaaps.
> I have usually had it made with Triple Sec.
> I'll have to try it with the Peach.
>
> William
>
>
> "news.verizon.net" > wrote in message
> >...
> White Sangria
>
> 1 small lemon, sliced thin
> 1 small orange, sliced thin
> 3 tablespoons granulated sugar ( or less to taste)
> 1 peach, peeled, sliced thin
> 1/4 cup peach schnapps
> 1 (750 ml) bottle white wine, chilled
>
> Combine all the ingredients in a pitcher. Stir the sangria until the sugar
> is dissolved. Chill for 1 hour.
>
> The original recipe is as above. I like to mix the sugar with a little
> water and heat it to make a syrup as it mixes better with the wine.
>
> --
> Rec.food.recipes is moderated by Patricia D Hill at .
> Only recipes and recipe requests are accepted for posting.
> Please allow several days for your submission to appear.
> Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

I'm not sure, but I suspect that this is
my variation on the White Sangrie from the
Marbella Club Hotel. I have posted it a couple
of times. I took their recipe and started fooling
around with it using different fruits. The peach
is the absolute best. I guess it's possible someone
else came up with it independently, but it looks
suspiciously like mine, although very slightly
changed. (BTW we had it at the 2002
CT cook-in.)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

William Prien wrote:
>
> These are interesting recipes.
> But I've never seen or heard of it being made with the Peach Schnaaps.
> I have usually had it made with Triple Sec.
> I'll have to try it with the Peach.
>
> William
>
>
> "news.verizon.net" > wrote in message
> >...
> White Sangria
>
> 1 small lemon, sliced thin
> 1 small orange, sliced thin
> 3 tablespoons granulated sugar ( or less to taste)
> 1 peach, peeled, sliced thin
> 1/4 cup peach schnapps
> 1 (750 ml) bottle white wine, chilled
>
> Combine all the ingredients in a pitcher. Stir the sangria until the sugar
> is dissolved. Chill for 1 hour.
>
> The original recipe is as above. I like to mix the sugar with a little
> water and heat it to make a syrup as it mixes better with the wine.
>
> --
> Rec.food.recipes is moderated by Patricia D Hill at .
> Only recipes and recipe requests are accepted for posting.
> Please allow several days for your submission to appear.
> Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

I'm not sure, but I suspect that this is
my variation on the White Sangrie from the
Marbella Club Hotel. I have posted it a couple
of times. I took their recipe and started fooling
around with it using different fruits. The peach
is the absolute best. I guess it's possible someone
else came up with it independently, but it looks
suspiciously like mine, although very slightly
changed. (BTW we had it at the 2002
CT cook-in.)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?