Its Friday - redux by popular demand! CHERYL’S SANGRIA (The name comes from the Spanish word sangre, “blood”, after the blood-red color of the classic red wine sangria. The white-wine version is called Sangria Blanca, “white sangria.” 2 750-ml. Bottles OR 1 Magnum dry red wine ¾ c. Triple Sec or Cointreau ¾ c. Orange juice, fresh is best! ¼ c. Lemon or limejuice, fresh is best 1 c. Brandy or Cognac ½ c. Sugar or Simple syrup 16 oz. Club soda or citrus-flavored mineral water OR 7-UP OR Sprite, well-chilled 1 Orange, sliced thin 1 Lemon, sliced thin Pour first 5 ingredients into a punch bowl or large pitcher. Sweeten to taste w/sugar, stirring well to dissolve. Cover & refrigerate for at least two hours. Just before serving, stir in club/citrus sodas or mineral waters and add fruit slices. Serve over ice in large chilled glasses. Red wines: Cabernet Sauvignon, Burgundy, etc. I prefer Riunite Lambrussco. Sangria Blanca – Substitute white wine such as Chardonnay, Sauvignon Blanc, Chablis. I prefer Riunite D’Oro. Leave out lemon slices & sub peach slices. Champagne Sangria – Sub cold dry champagne. Add champagne just before serving. In addition to orange & lemon slices, add about 15 green grapes. Virgin version - Substitute wine&spirits for sparking waters, sodas, etc. Tips: Simple syrup – Heat water on stove just to boil. Add equal or greater amount sugar. Turn off heat & mix until sugar is dissolved. Cool before using. Great in sangria, tea, etc. I prefer the syrup in sangria. Amount of sugar/syrup varies depending on how dry the wine is. Fruits – Can be varied: apple, kiwi, star, mango, berries, grapes, cherries, etc. Frozen fruits ok, no canned fruit or bananas.
Posted on: Fri, 25 Jul 2014 18:00:21 +0000
Trending Topics
Recently Viewed Topics
© 2015