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  • Sangria

    1 vote
    Sangria
    Prep: 1 days Servings: 1
    by Shawnna and Davide Busetti
    75 recipes
    >
    Thursday, May 6, 2010 Sangria Everytime I mention the word sangria, everyone always says, "MMMmmmm! I love sangria!" But how rarely we actually drink it. I am always so hesitant to order it out, because for my taste it is usually syrupy sweet. That ruins it for me. I like my sangria somewhat dry, with the nice fruit flavor in the background. In my book, the wine is should still be the star of this show. Sangria is REALLY simple to make, and it is a real crowd pleaser. The word "sangria" is a derivative of the Spanish word sangre(blood) or sangrar(to bleed). In many ways sangre is a part of the lifeblood of Spanish culture. Depending on your meal pairing, it can be made with red or white wine. I personally only make it with red wine. You can experiment with different types of wines and fruits. While you can choose whatever red wine you have on hand, my first choice would be a Spanish rioja. Ideally you would make it at least a day or two before you intend to drink it, to allow time for the flavors to come together

    Ingredients

    • 1 bottle (750ml) red wine (riojs is a good choice)
    • 1/2 cup triple sec
    • 1/2 orange, sliced
    • 1/2 lemon sliced
    • 1/2 cup sliced fresh stone fruit, such as peaches, plums or apricots
    • Some people add soda water, I don't.

    Directions

    1. When I make sangria, I combine all of the above ingredients in a hermetically sealed jar, and I refrigerate it for at least 24 hours before serving. Serve the sangria in a red wine glass, you can add some ice if you wish. Give the sangria a stir before serving, and enjoy with some nice tapas, or perhaps with a steak meal. Enjoy!

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