Sangria El Tampa
Ingredients
950 gr chianti
200 gr sugar
950 ml orange juice
475 ml grapefruit juice
3 gr cinnamon
2 gr nutmeg
240 ml lemon juice
7 up
950 ml water
8 cinnamon sticks
Instructions
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 , melt the sugar in the 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.