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Sangria

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I've searched on this and didn't find anything. Let me know if I missed a post. I'm looking for a good recipe for Sangria. I looked on the food network site and have Rachel Ray's version, but I'm not sure if that would be too good. Having people over this weekend and its going to be nice out. Thought sitting outside on the patio with some sangria might be nice.

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  1. But you didn't check EPI!!!! Link below.

    Link: http://www.epicurious.com/recipes/rec...

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      farmersdaughter

      Here is a thread on this board from January with some recipes, including my own.

      Link: http://www.chowhound.com/topics/show/...

      1. I can't remember what Food TV show this came from, but:

        1 orange (a Blood Orange is pretty)
        1 normal lemon or a couple of Meyer lemons
        2 peaches or nectarines
        1 to 2 tablespoons granulated sugar or turbinado sugar (added a nice note)
        1 to 2 bottles of rioja, chilled
        3 tablespoons brandy
        Chilled mineral water, to taste
        I also added other seasonal fruit if something looked nice

        Rinse the citrus in hot, running water, and dry them. Cut away the rind in a spiral, using a knife. Remove the pith from both fruits, and slice the flesh. Peel the peach/nectarine flesh into pieces (I didn't peel and it looked prettier, in my opinion). Place the fruit and the attractive pieces of citrus peel in a large pitcher. Sprinkle with sugar (turbinado needs extra time to dissolve). I let the fruit macerate for 15-20 minutes so the juices were flowing. Pour in the wine and brandy, then the water. Stir. Sangria should be served chilled.