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Krisha

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Maria

Sangria

by Krisha on August 29, 2010sangria.jpg

It's happy hour and, to me, nothing is as refreshing as a fruity sangria. Our family is spending this week at the beach in Topsail Island, North Carolina. To celebrate, I made red and white sangria:

Red Sangria

2 oranges, sliced

2 apples, cut into wedges

2 peaches, cut into wedges

2 bottles red Rioja or other red Spanish table wine

½ cup simple syrup

¾ cup brandy

½ cup triple sec

Soda water (optional)

 

White Sangria

1 lemon, sliced

1 lime, sliced

2 apples, cut into wedges

2 peaches, cut into wedges

2 bottles white Rioja, or other white Spanish table wine

½ cup simple syrup

¾ cup brandy

½ cup triple sec

Soda water (optional)

 

These recipes were designed to overlap, so that you can make both versions without buying too many extra ingredients.

Start by preparing some simple syrup. Combine equal parts granulated sugar and water, and heat it for a few minutes on the stove, stirring until the sugar dissolves. In my opinion, the simple syrup is the secret to great sangria. It gives you just the right amount of sweetness, and it blends perfectly throughout the entire pitcher.

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Next, cut up your fruit. You can really use any fruit you have on hand, or want to use.

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Now, put your fruit into pitchers. Pour the wine over the fruit, and then add the simple syrup, brandy, and triple sec.

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Sangria is best if you give the flavors of the fruit time to disperse, so try to make it the day before you want to drink it let it marinate overnight in the refrigerator. Otherwise, let it sit for a few hours, top it off with soda water if you like, and then enjoy!

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