Q about Sangria


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Q about Sangria

Scott_R | Dec 3, 2011 02:20 PM

As I look around for (red wine) sangria recipes, I'm finding that they almost invariably include brandy, triple sec, or another liquors--commonly a combination.

Is this traditional? Would this be what a restaurant would generally serve, or would a restaurant make something centered on just wine and fruit?

For various reasons, I want to make something that's tasty (less on the sweet side), but easy on the alcohol content.

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