Q about Sangria
As I look around for (red wine) sangria recipes, I'm finding that they almost invariably include brandy, triple sec, or another liquors--commonly a combination.
Is this traditional? Would this be what a restaurant would generally serve, or would a restaurant make something centered on just wine and fruit?
For various reasons, I want to make something that's tasty (less on the sweet side), but easy on the alcohol content.
I think of Sangria as a family recipe sort of thing. Everyone makes their own. Try out a few recipes by the glass. A litlle OJ, some mango and lemon and maybe a few pomegranate seeds. The added liquors not only help boost the watered down alcohol but give some flavour but are optional. I make glasses out of left over bottles of reds or whites. Once you've found a mix you like you can just expand the recipe.
For a lighter Sangria (if you are a label purist, than it is a home-made wine cooler, not Sangria), you can put in soda or fruit juice instead of the liquor.
Label purism aside, for specific recipes, I suggest that you look at wine fruit cooler recipes instead of sangria recipes