Wednesday, June 08, 2005

Sangria

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:

Tammi said...

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!

Army Wife said...

Tammi,
Is it possible to like you more.

Sally said...

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!

Romeocat said...

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!