Sangria...........exchange recipes idea's.
Although I rarely drink it I am often asked to make it for parties and after which I am often asked for my recipe. I thought it would be fun to get some idea's on different way's of preparing Sangria however I didn't find any topics dedicated to it so I decided to start one. Here is my sangria recipe:
(it's best to make this one day in advance and let the fruit truly ferment into the sangria in the refrigeration)
Cut fruit usually apples, orange, grapes, strawberry, blue berry's and raspberry or blackberry.
For the base wine I use Carlo Rossi Sangria. ($14. per gallon) lol
1/4 .750ltr bottle of coconut rum.
1/4 .750ltr bottle of peach schnapps
1- 1 1/2 cups apple juice
1- 1 1/2 cups orange juice or sunny delight
1- 1 1/2 cups berry flavored club soda
(All measurement are extremely rough season the wine to taste with the above mentioned additives. Normally I make two gallons which equates to about a half bottle of the rum and schnapps)
My favorite from last summers' bumper crop of cucumbers was what I named "sangria agua fresca". It was agua fresca, which is cucumber juice--puree and then strain out pulp--fresh lime juice and a little sugar and salt. Make it sangria by adding an equal proportion of any white wine, plus or minus soda water.
Perfect on a hot day, and a perfect way to use up those garden cukes that hide until they've grown into a three pound monster.
A fruity red wine. I like Spanish Riojas and even cheap old Riunite.
Sparkling water. I like ginger ale.
Fruit, (peaches, strawberries, pears, apples and cherries work well)
I like to top it off with an unflavored Sugar Cane Rum. I first did this with some Callwood I had brought back from Tortola, but lately I've been using Mt. Gay Cane Rum and it's fine.
Cooks Illustrated has a recipe that I like. They only use wine, triple sec, lemons, oranges, and sugar.
You laugh about the gallon of wine, but they say to use the cheapest wine that you can get away with, so if that works for you, then great. I've used boxed wines and have even mixed different brands. It all tastes the same.
Also, someone told me to take the fruit out after a couple of days or it turns bitter (I had made a ton for a poorly attended barbecue). Anyway, I didn't believe them and they were totally right. It became bitter and undrinkable.
I don't understand your comment. I looked in two bar books (Mr. Boston and The Bar Book) and the recipes are very similar to CI. Though the books both add water/sparkling water which CI doesn't.
Actually, The Bar Book has several different recipes some of which are listed in the Punch section.
So what makes something Punch vs. Sangria?
blackpippi, I was referring to the original poster. If you notice, I am not Re: to you, but the OP. The CI recipe is pretty traditional.
I consider sangria to be a simple mixture of wine, chopped fruit, and a sweetener and/or brandy. Simple, refreshing, and you can taste the wine with a hint of fruit.
The recipe OP listed has coconut and peach liqueurs; apple, orange, and berry flavors from juices, plus all the different types of chopped fruit. I would think that all the flavors would meld into something with no strong wine base, so I would consider it a punch. It might be a tasty punch...
I use red & white wine in my version; usually something from TJ's with the word Moon in the title. Then I add some brandy and half a bottle of a fresh fruit juice (either pineapple, orange or tangerine). On the fruit line up I use slices of oranges, peaches (fresh or frozen) and apples. I make lime juice ice cubes. The entire thing gets made 4 hours before I plan to use it so the infusion happens. Then I add the juiced ice cubes to keep the Sangria chilled. I love it all year round. I use flash frozen fruit when it's out of season.