Friday, August 19, 2011

Firewater Friday . . . Sangria

Sangria is Spanish for "bleeding", of course Sangria doesn't actually have blood in it.  It is the rich, red color of blood that matches the vibrant hue of the sangria drink. Sangria has been around for centuries in Europe, but it didn’t become popular in the United States until it was introduced to us at the 1964 World's Fair in New York.

Sangria is basically a red wine punch - a mix of wine, brandy, soda water and fresh fruits, served over ice.  Traditionally the base is claret or Bordeaux, which is a blend of cabernet sauvignon, cabernet franc and merlot. 

When making sangria it is best to let it chill overnight. This lets the fruit flavors blend into the drink.  When you’re ready to drink it, pour the sangria into a pitcher full of ice cubes, garnish with fresh fruit, and enjoy.

You can add almost any type of fruit to Sangria - apples, strawberries, raspberries, grapes and bananas.  Make it your own!  It’s all good

Enjoy the alcohol soaked fruit when you’re done drinking . . . NOMS! 

Making Sangria . . .  what you need:

1 (750-ml) bottle dry red wine
1/4 cup brandy
2 tablespoons fresh lime juice
1/2 cup fresh orange juice
1/2 unpeeled lemon, sliced
1/2 unpeeled large navel orange, sliced
1/2 cup sugar
1/2 cup water
1/2 cup brandy
1/2 cup triple sec or other orange liqueur
1 (750-ml) bottle sparkling water, chilled

Put wine, juice, and fruit slices in a heatproof pitcher. Bring sugar, water, brandy, and triple sec 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.

When ready to serve, add the sparkling water

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