I just opened a bottle of red wine, that is a bit to dry, for my taste. Husband suggested I use it to cook with. I thought of something better
Here is the easiest recipie I could find. Traditionally brandy is used with the wine. We never keep brandy in the house. Also remember you can substitute fruits with whatever you have on hand. I would suggest letting it chill for at least 4 hours.
2 large bottles of dry red wine
1 2 liter bottle of ginger ale/ 7- up is ok
1 orange sliced thin
1 apple sliced thin
1 cup strawberries sliced thin
4 tsp lime juice
1/2 lemon sliced thin
1/2 lime sliced thin
1/4 cup sugar
It is best chilled overnight if you can wait that long!
Serve in large wine glasses, and use fresh fruit slices to garnish!
4 comments:
I love sangria!! Back in the days of "Rib Fest" I'd cook ribs for 150 people with sweet buttermilk cornbread, rice pilaf, baked beans, desserts and a big ole thang of Sangria! Then I'd just stand by the drink and watch everyone eat. Damn I love that stuff!
Tammi,
Is it possible to like you more.
Oh, that stuff is deceptively lethal, but yummy! It gave me my first hangover on holiday in Spain. I was eight at the time, and haven't touched it since...until now...Well, until tomorrow when I can get the ingredients!
LOL - I spent three years in Spain when my Beloved Husband was there for his first tour with VQ-2 (Navy), and mmmmmmmmmm! Sangria!
If you want to "kick it up a notch," see if your liqour stor carries "43 Liquor" or "Quarente Tres" (same thing) and add between 1/4 and 1/2 cup to your Sangria.
It's a liquor, kinda banana-y/vanilla-y/indescribable, but very good. And when you add it to Sangria?
Fusion!
Mmmmmm!
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