- Redbone Sep 13, 2005 04:29 PM
I'm sure I can check epicurious, and will, but if anyone has a favorite sangria recipe to pass along, I'd love it. I've been asked to bring some to a luncheon...
I've posted a link somewhere below for Gourmet's Rose Berry Sangria - very refreshing - berries, Cassis, lemon juice, rose wine & sugar. If you find the threads below, read some of the commentary - I thought the sugar made it too sweet and made it the second time w/o. You can find the recipe on Epicurious or by searching below.
I like my Sangria simple and straightforward, without added soda, tropical fruit purees and other such nonsense. This is my favorite no frills Sangria recipe. It's from Cooks Illustrated, as appropriately paraphrased.
1/4 cup sugar
1/4 cup orange liqueur (triple sec, Cointreau, etc.)
1 750 ml bottle of drinkable, but inexpensive red wine (don't spend more than $6 on the wine)
Cut off the ends of one orange and the lemon. Halve lengthwise and cut into thin slices. Place citrus slices in a large pitcher with the sugar. Mash together with a wooden spoon until the fruit begins to give up its juice. Add the orange liqueur, the juice of the other orange and the wine. Stir and refrigerate for at least two hours. It's better if it sits longer, like for about 8 hours. Serve over ice.
I used the white peach sangria recipe from Epicurious this summer and loved it. I have since given the recipe out to several people who raved about it. I used Sauvignon Blanc instead of Reisling which it called for as I didn't want it to be so sweet. It will definitely be added to my summer repetoire of drinks for entertaining and it was easy.
Campari in sangria? Ugh, no. (and I love Campari.)
Brandy goes in Sangria.
The recipe from the Columbia restaurant in Tampa -- "The Gem of Spanish Restaurants" -- it's been there since 1905, and this is the stuff they mix up tableside:
sliced citrus fruits
1 bottle of Sangre de Toro Riojo
A few good glugs of brandy
A couple of cinnamon sticks.
Stir well and serve well-chilled.
(I prefer to muddle the fruit and make it all up the night before so the fruit juice, the wine, and the brandy have a chance to 'marry -- it's stellar, and the wine-soaked fruit is amazing to nibble on when the Sangria is gone. Caution -- this is cool and a little bit sweet, and just this side of dangerous on a hot day.)
Here's a good white wine sangria:
2 bottles dry white wine
3/4 cup brandy
1/2 cup triple sec
3/4 cup simple syrup (equal amounts sugar and water heated until sugar is dissolved)
1 cup peach nectar
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin rounds
4 peaches, pitted and sliced thin
Combine all ingredients in a large pitcher.
If using fresh peaches, taste for sweetness and add more syrup, if needed.
Refrigerate, covered, preferably overnight- minimum 2 hours, or up to two days.
Serve over ice. (Could use ice cubes mad from fruit punch, lemonade, or wine.)
Can use pears instead of the peaches. If it seems too dry, add a can of ginger ale.
I won't make any claims for authenticity, but for something tasty and easy (and not too strong).
750 ml bottle of red wine
750 ml bottle of Sprite or 7-up
juice of 1 lemon
~ 2 cups of chopped fruit, fresh or frozen (berries, peaches, oranges, etc).
Mix the lemon juice, red wine and fruit and let sit overnight in the fridge. Before serving, mix in the 7-up.
Another variation that's less authentic but also good is with white wine.
750 ml bottle dry white wine
750 ml bottle Sprite or 7-up
juice of 1 lemon
1 cup mixed berries (frozen is fine) and 1 peach, chopped.
Same instructions as above.
Simple quick and unbelievably good.
In a pitcher, add a 750mL inexpensive Merlot (merlot seems to have that sharp flavor that works very well in Sangria), 1/2C each orange juice and Sprite, 1T sugar (or a little more to taste), 1/2 each sliced orange, lemon and lime. Tall glass, ice, pour, ahhhh. Add ice to glasses instead of pitcher works best.