Sangria

Being in the food and wine business, I knew that when I brought my Sangria to a party at work it had to be really good.  Well, I knocked it out of the ballpark with this one. It was a big hit.  The trick is to make the sangria mixture the night before and let the fruit marinate in the wine mixture; the sangria becomes more delicious as the flavors of the alcohol mix with the fruit.  Although, most any combination of fruit will do, I used black cherries (pitted), grapes, peaches, oranges and lemons.  It looks beautiful served in a large clear canister.  When it is time to serve just ladle the fruit into glasses, pour on the wine mixture and top off with sparkling water of a lemon or lime flavor.  You can adjust with the sparkling water on how strong you like it.


Ingredients:
2    bottles of Spanish red wine
2    ounces triple sec
½   cup brandy
½   cup sugar
6-8 cups sliced, mixed fruit such as lemons, oranges, peaches, grapes, pitted cherries, berries, kiwi, etc… (Our   favorite combo: 2 cups pitted cherries,  1 orange, 1 lemon, 1 cup red grapes, 2 cups green grapes, 3 peaches)
     lemon or lime flavored Sparkling Water to taste

Directions:
1.    Combine wine, triple sec, brandy and sugar and stir until well mixed.
2.    Add sliced and pitted fruit – any combination of your favorite fruits will do. If possible let set several hours or overnight so the flavors combine. Prior to      serving pour into large glass pitcher or canister.
3.    To serve, ladle fruit and sangria into each glass, add a couple of ice cubes, and top with a splash or two (depending how strong you like it) of flavored sparkling water.

Wine Suggestion: Crucillon Tinto Garnacha 2006, made with 100 percent Grenache (known in Spain as Garnacha). Smooth and juicy, this wine has fresh flavors of red fruits and berries with a hint of spice. Perfect for your Sangria.

Sangria.pdf (140.33 kb)