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Sangria

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7295
Energy (kCal)327.725
Carbohydrates (g)77.948
Total fats (g)1.133
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First prepare the fruit and sprinkle it with some orange juice and brandy. Chill for 1/2 hour. | 2. Divide the fruit between the two pitchers and pour in brandy to just cover the fruit, it also depends on the brandy you use, so be cautious with the amount at first you can always add more later if needed. | 3. Pour half a bottle of wine into each pitcher, top up with 7up, add lemon juice and sugar to taste (this depends on the wine you use so the amount is up to you) stir to blend. | 4. Finally, garnish with lemon slices and mint and cover the pitchers with saran wrap. Chill for 4 hours before serving. It is really important to make it ahead of time. The taste will change at first when you make it, it will taste quite strong,but after chilling for several hours it will mellow as the fruit will absorb some of the alcohol. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red wine 1 bottle - - - -
    red apple 2 cored diced 306.8 73.112 1.4040000000000001 1.04
    red grape 1 bunch cut seedless - - - -
    orange juice 3 tablespoons 20.925 4.836 0.3255 0.09300000000000001
    brandy - - - -
    up 1 - - - -
    lemon juice - - - -
    lemon 2 -3 slices - - - -
    simple syrup - - - -
    mint leaf 6 chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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