Directions: |
Directions:If you plan your sangria a day in advance, you could chop the fruit and soak in the liquor in the fridge overnight, though this is far from necessary. Any liquor will do (well, perhaps not vodka or gin). If you are worried about mixing your drinks, stick to grape-based beverages and choose brandy. You can be adventurous with the fruit - kiwi is popular and I've seen banana used. But peach is always good - the flavor nicely infuses into the drink.
For presentation reasons, you should strain the day-old fruit before preparing the sangria and add fresh fruit shortly before serving.
Pour the wine, liquor and lemonade into a punch bowl and add lots of ice. If you are preparing immediately before serving and you'd like it to stay slightly fizzy, pour the lemonade into the bowl first and pour the other ingredients in slowly.
Add half the sugar and a sprinkle of cinnamon. Taste. If it doesn't taste sweet enough, add more sugar. You'd be surprised how much sugar is necessary.
Add ice and fresh fruit. |
Personal
Notes: |
Personal
Notes: Soooo good!
This is delicious! At first when I started making it (I used cheap Bourbon in mine) I thought it would be kind of nasty with that distinct taste of liquor in it. Boy was I wrong. Chopped up and soaked watermelon, cantaloupe, kiwi and peach in bourbon overnight, mixed in two bottles of some 10 dollar Rioja and a 1L of Orangina. Added cinnamon and sugar to taste. Once you add all ingredients it will taste great. Considering adding mint, too. Oh yea...got a little tipsy after all the tastings while making it. This is the kind of stuff that's so subtly strong it could cause you to make some bad decisions...watch out! :)
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This recipe for Sangria from Spain is from