» 03 October 2003 » In Food »

Having enjoyed the pleasures of sangria during my trip to Europe this summer, I wanted to try and make it at home. The recipe below is probably the best one I have found so far. Since this was a trial run, I simply bought a jug of Gallo Cabernet Sauvignon, but you can and perhaps should substitute somewhat better wine. I also replaced the lemon with a ripe nectarine, and resulting beverage ended up quite tasty.
1.5L Dry Red Wine (Cabernet Sauvignon)
1 cup Sugar
3-4 oz plain Brandy
1 large Lemon, sliced
1 large Orange, sliced
1 large Apple, cut into thin sections.
Mixing instructions
Mix these altogether in a large container, stir, and let sit for 18-24 hours. Yes, I know that’s a LONG time, but it’s well worth the wait. A much more delightful sangria is produced when the fruit juice blends with the wine by osmosis than by stirring. (By the way, you should let it sit in the refridgerator during this long interim). When you are ready to drink it 18-24 hours later, stir it up again, and add sugar or brandy to taste, it should be fairly strong and fairly sweet, almost syrupy. Then, cut the mixture with some sort of bubbly water, orange or lemon flavored if possibly, but plain bubbly water is fine, until it seems to have a thinner, more wine like consistency. Drink and enjoy.

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