Ready in 45 minutes
The original Sangaree (or Sangre or Sangoree) was a punch documented in London as far back as 1736. Its normal composition was Madeira wine with lime juice, sugar, water and nutmeg. Madeira wine is a fortified wine from the Portuguese island of Madeira. The originator, Mr. Gordon, called his punch ‘Sangre’ from the Portuguese word for ‘blood.’
So now we pass this popular recipe on to you to enjoy!
from Viking River Cruises web site
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Combine all ingredients in a large bowl and chill in the refrigerator for three hours.
Add three cups ice and serve in wine glasses or large tumblers, making sure that each glass has an ample amount of both fruit and wine.
Makes 6 drinks
The colder the better...!
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