TRADITIONAL SANGRIA
Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors. Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr. Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic. He lightens the blend by adding rosé, and sweetens it with orange liqueur and orange soda rather than with fruit purée, a common addition, which he dislikes because, he said, it gives the sangria a grainy texture. He experimented with orange juice rather than soda, but found it, too, changed the texture. Finally, he allows the punch to knit together overnight and adds cut fruit only at the end, as a garnish.
Provided by Eric Asimov
Categories easy, editors' pick
Time 10m
Yield 10 1/2 cups (about 16 servings)
Number Of Ingredients 8
Steps:
- In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.
- To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 2 grams
CLASSIC SANGRIA
Give this popular Spanish drink time to sit-the longer the fruits and wine get to know each other the better.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 8
Steps:
- In a pitcher or large bowl, combine orange, lime, apple, grapes, brandy, and red wine. Stir to combine and refrigerate 1 hour (or overnight). To serve, add soda and ice.
Nutrition Facts : Calories 182 g
TRADITIONAL SANGRIA
My grandma told me this one. Its got some kick. So watch it.Not really sure how many servings it makes so don't mind how many i put. It may make more.
Provided by Jax Carcache
Categories Beverages
Time 21m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pitcher add the fresh fruit and Bonny Doon Framboise.
- Put a lid on the jar and shake it around to coat the fruit.
- Add the wine, rum, Cointeau, Grand Marnier, orange juice, and pineapple juice.
- Stir to combine and store covered for at least two to three days to allow flavors to combine.
- Serve the Sangria over ice in large wine glasses.
- Fill serving glass half full with ice.
- Add enough sangria mixture to fill about 3/4 full.
- Add a few slices of the marinated fruit along with some fresh berries.
- Top with either club soda, 7-up, or sparkling water (depending on your preference).
- Garnish each glass with a mint sprig and serve over and over and over.
Nutrition Facts : Calories 339.2, Fat 0.7, SaturatedFat 0.1, Sodium 13.2, Carbohydrate 41.4, Fiber 5.9, Sugar 25.5, Protein 2.4
AUTHENTIC SPANISH SANGRIA
I'm sick of getting american sangria that's just wine and grape juice. After two years in Madrid and literally hundreds of bars surveyed throughout the country (in the name of cuisine of course) this is the receta that i've come up with. Since they don't sell caserra in the US i've got a good substitute. mucha mierda Note: These measurements are VERY general. I always make it to taste and I'd advise you to do the same.
Provided by parisucks
Categories Punch Beverage
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Note: Because of the large volume I suggest making this in batches. This is one reason for the vagueness of the measurements.
- Mix the wine with 3/4 cup sugar. Set rest of sugar to the side.
- Add Liquors and stir.
- Slowly add 1/2 ltr lime seltzer and stir.
- Taste now and add any ingredients to taste. There SHOULD be a bit of a liquor bite to it, but it should NOT be overpowering. Likewise it should be sweet but not send you into a diabetic coma. It should also have a decent fizz to it, if it's too thick, add seltzer. Just experement.
- Once you've got the taste you want, add the slices of fruit. I've found that the sangria i get in America tends to be loaded down with fruit. Remember that it's more of a garnish and only adds a bit of flavor. If you need a ton of fruit to get the desired flavor, you haven't got the right mixture.
- Have fun experementing, and enjoy it. It's perfect for summer days and bbqs.
- For another great (and much simpler) spanish drink check out my recipe for Tinto de Verano.
- Chau.
Nutrition Facts : Calories 525.9, Fat 0.1, Sodium 34.5, Carbohydrate 58.2, Fiber 1, Sugar 52.6, Protein 0.4
CLASSIC SANGRIA
Steps:
- Put wine, juice, and fruit slices in a heatproof pitcher. Bring sugar, water, brandy, and Cointreau just to a simmer in a small saucepan, stirring until sugar is dissolved, then pour into pitcher. Chill, covered, at least 1 hour and up to 24.
- Serve over ice.
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