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Virgin Pomegranate Sangria

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8852
Energy (kCal)689.7525
Carbohydrates (g)173.7886
Total fats (g)0.7545
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix juices and sugar until sugar dissolves. | 2. Wash orange and berries and slice into thin slices. Remove mango or papaya skin and cut fruit into chunks. Remove kiwi skin and cut into thick slices. | 3. Place all fruit into juice and let flavors meld in fridge for 2-3 hours or overnight before serving. | 4. Serve garnished with fruit slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pomegranate juice 1 quart - - - -
    papaya nectar 2 cups 285.0 72.55 0.85 0.75
    orange 1 1.7625 0.4406 0.0352 0.0045
    strawberry 6 -8 0.0 0.0 0.0 0.0
    kiwi fruit 2 - - - -
    mango 1 mangoes - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0

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



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