Sangria Recipes
Currently Featuring:
Our Sangrias are back!! We will begin serving sangria by the glass in May. Help us celebrate 22 years of business by enjoying a Divinorita glass on our beautiful deck!
OTHER Sangria Recipes
You may have enjoyed one of these other Sangrias while sitting on the deck.
Divinorita
2 bottles Divino Wine
32 oz. (4 cups) margarita mix
Add: frozen limes and lemons
A Heavenly Mango Sangria
2 bottles of Celeste Wine
1 container of mango nectar
Add: frozen mangos
A Darling Blush
Blusharita
2 bottles Prediletto Blush
32 oz. (4 cups) margarita mix
Add: frozen strawberries and limes
2 bottle Predilleto Blush wine
1 container strawberry nectar
Add: frozen strawberries
Celebrate Independence Day
To the Red, White, and Blue
1 bottle of Lago Rosso
1 bottle of Bianco Bello
1 bottle of Blueberry
Add: frozen red, white and blueberries
A Lemony Blueberry Sangria
2 bottles of Blueberry
32 oz (4 cups) lemonade
Add: frozen blueberries
Beef Filets with Portobello Sauce
Ingredients
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2 beef tenderloin steaks (4 ounces each)
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1 3/4 cups sliced baby portobello mushrooms
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1/2 cup dry red wine (we suggest our Rosa d'Amore)
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1 teaspoon flour
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1/2 C reduced-sodium beef broth
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1 teaspoon ketchup
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1 teaspoon steak sauce
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1 teaspoon Worcestershire sauce
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1/2 teaspoon ground mustard
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1/4 teaspoon pepper
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1/8 teaspoon salt
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1 tablespoon minced fresh chives
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Directions
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Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan.
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Add mushrooms and wine to pan; bring to a boil over medium high heat, stirring to loosen brown bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.
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Return steaks to pan; cook, uncovered until meat reaches desired doneness.