- Carly Aug 1, 2005 04:54 PM
Could anyone point me in the right direction for a great red sangria recipe? Or, tell me what kind of wine they use to make theirs?
Any suggestions are greatly appreciated!
I had posted a reciped for you on the Chicago board, but when they transferred your post to this board, it did not follow. Here's a recipe that my sister and i invented. We think it is pretty swell. Enjoy!
Oh, and we use Sangre de Toro wine from the Torres family winery of Spain. Cheers!
1 cup of water
1/2 cup of lemonade mix
Bar sugar, to taste
1/2 cup brandy
1/4 cup Triple Sec
1 bottle wine (e.g., Sangre de Toro or a Rioja or Tempranillo)
Juice of one lemon
Juice of two to three oranges
Juice of one lime
1 diced green apple (Golden Delicious or Granny Smith)
Sliced fruit for flavor and garnish
Soda water, optional
Sangría is something I've never thought of as needing a recipe- start out with cheap jug wine. I'm serious. If you want to be fancy-schmancy you could get one of the Wine Cubes from Target or go to Trader Joe's and pick up a few bottles of Two-Buck Chuck. Pour the wine into a big enough container (those gallon jars that people use for sun tea are great), add pieces of whatever fruit you like (I usually use an apple, an orange, and a generous handful of whatever fruits are in season; this is a great way to use up any fruits you have languishing about), add a good splash of sherry (cream sherry works quite well), cover, and let it sit out on the porch for an afternoon to let the fruit steep. Put the mixture in the fridge, and leave it to sit at least overnight, preferably longer (I've forgotten about pitchers hiding in the back of a fridge for a month, it was still great). When you're ready to serve, put a little orange juice (or whatever juice you have handy) and a splash of club soda or 7-Up into a glass of ice, pour in the sangría, stir gently to mix, and serve.
A recipe from a favorite restaurant, Dali Tapas Bar & Restaurant, in the Boston area follows. This is best made the day before to let the flavors meld.
* Exported from MasterCook *
Recipe By : adapted by Linda
Serving Size : 10 Preparation Time :0:00
Categories : Drinks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bottles Spanish rioja wine
1/4 cup sugar
1/4 cup brandy
1 oz Triple Sec
2 cups orange juice
2 oranges -- cut into eighths
and each eighth cut in half
1 liter club soda -- or less
Make this in a big container and mix well to dissolve the sugar. (Wait until about an hour before serving to add the club soda.) You can refrigerate it probably up to a week, pouring over ice to serve. Dali usually tops the small and large pitchers off with another sploosh of red wine.
Some notes from 8/1/01 Boston Globe article on sangria...
The red wine sangria served at Dali begins with an inexpensive dry red Spanish table wine, Vina Borgia, which is mixed with regular Spanish brandy and an orange brandy.
The fruit and brandy are combined with sugar and orange juice and allowed to sit for at the least 24 hours for the flavors to mellow. ''It's important to let it stand,'' Iriarte says.
His sangria has a fuller, sweeter flavor than red wine sangrias made without the orange brandy. And lacking citrus fruits, the drink is less tart than other variations. The intense sweetness is lightened with a splash of sparkling water, which should be added after the sangria has been poured over ice, immediately before serving. ''To bring alive the dormant juices,'' according to Iriarte.
A few lessons learned during testing: when making the red wine sangria, use a bottle of red wine (as Dali's Iriarte does) but if the mixture seems excessively sweet, add another half bottle or so, and let it rest another 24 hours.
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I know you asked for red sangria but I made a terrific peach riesling sangria last week and it was a huge hit in our 90+ weather. I used
Sauvignon Blanc instead of Riesling but it was great!!
The recipe is on Epicurious.
Thank you for all of the help!
Especially Vanessa for reposting.
I'll let you know how it goes.