Sangría
Ingredients for about 4 litres
- 2 bottles wine
- 2 cups cointreau
- 2 cups brandy
- 1 cup gin
- 1 cup grenadine
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1 cinnamon stick
- 1 lemon
- 2 oranges
- other fruit to taste, if desired (peach, apple, banana)
- 6 tbsp sugar
- 1/2 litre carbonated lemonade (Fanta, Sprite or similar)
- 1/2 litre carbonated orange (Fanta or similar)
Preparation: In a large bowl, pour the wine, spirits, juices and cinnamon. Add the sugar and mix well with a wooden spoon.
Peel and dice the fruit and add to the bowl. Place in the fridge for at least one hour so the fruit flavours infuse the wine.
Presentation: Take 2 2-litre jug. Terracotta jugs look best, but any large jugs will do. Place 4-6 ice cubes in each jug. Pour sangría mix into each jug until 2/3 full, then top up with the orange and lemon carbonated drinks.
Stir each with a wooden spoon, leaving the spoon in the jug to help keep the ice from splashing when pouring. Salud!
Cooking tip: Sangría comes out best with average-quality table wine. Don’t splash on a good bottle hoping for a better result. It will not work. Instead, use fresh fruits, good spirits and good quality juice. That will make a difference.
About this dish: The ingredients in sangría vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation. White wine can be used instead of red, in which case the result is called sangría blanca. Each region, town and bar in Spain seem to have their own recipe.
Curiosity: The word sangría comes from the Spanish sangre meaning blood.
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