SANGRIA
By ClaudiaJan
SANGRIA
Serves 6 to 8
Sangria originated in Spain, and it takes its name from the word sangre, which means “blood.” It should be served as cold as possible. Avoid highly acidic fruits such as pineapple, because they detract from the flavor rather than enhancing it.
1 ripe peach, pitted and sliced
1 red apricot, pitted and sliced
5 strawberries, sliced in thirds
1 seedless orange, sliced in rounds
1/4 cup brandy, Grand Marnier, or Cointreau
Pinch of granulated sugar
1 bottle dry red or white wine, such as Spanish Rioja or Bordeaux
2 tablespoons superfine sugar
2 cups freshly squeezed orange juice
1. Soak the fruits in the brandy, Grand Marnier, or Cointreau and a pinch of sugar. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve.
Ingredients
- SANGRIA
- Serves 6 to 8
- Sangria originated in Spain, and it takes its name from the word sangre, which means “blood.” It should be served as cold as possible. Avoid highly acidic fruits such as pineapple, because they detract from the flavor rather than enhancing it.
- 1 ripe peach, pitted and sliced
- 1 red apricot, pitted and sliced
- 5 strawberries, sliced in thirds
- 1 seedless orange, sliced in rounds
- 1/4 cup brandy, Grand Marnier, or Cointreau
- Pinch of granulated sugar
- 1 bottle dry red or white wine, such as Spanish Rioja or Bordeaux
- 2 tablespoons superfine sugar
- 2 cups freshly squeezed orange juice
- 1 . Soak the fruits in the brandy, Grand Marnier, or Cointreau and a pinch of sugar. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve.
Preparation
Step 1
SANGRIA
Serves 6 to 8
Sangria originated in Spain, and it takes its name from the word sangre, which means “blood.” It should be served as cold as possible. Avoid highly acidic fruits such as pineapple, because they detract from the flavor rather than enhancing it.
1 ripe peach, pitted and sliced
1 red apricot, pitted and sliced
5 strawberries, sliced in thirds
1 seedless orange, sliced in rounds
1/4 cup brandy, Grand Marnier, or Cointreau
Pinch of granulated sugar
1 bottle dry red or white wine, such as Spanish Rioja or Bordeaux
2 tablespoons superfine sugar
2 cups freshly squeezed orange juice
1. Soak the fruits in the brandy, Grand Marnier, or Cointreau and a pinch of sugar. In a pitcher with some ice, combine the macerated fruit and liqueur with the remaining ingredients. Mix well, and serve.