Posts Tagged ‘sangria’

Late Summer Sangria

August 15, 2011

I have vivid memories of sitting at my grandparent’s dining room table, watching my grandfather slice a peach directly into his glass of red wine.  It was his one indulgence.  Just one glass a night, but he always savored it completely.  As a kid I remember thinking it was just one of my grandfather’s quirky ways, like putting salt on his salad, but as an adult I realize he knew what he was doing (on both counts)!

Fruit in wine is a wonderful treat any time of year, but when summer stone fruit is in season like right now, it’s extra delicious.  I made a great big batch of summer fruit sangria for a party over the weekend, and it’s about as simple as it gets.  I sliced up a combination of peaches, plums, an orange and a container of raspberries and combined it with a touch of sugar and three bottles of Spanish Rioja.  I let it macerate all day long, and then right before my guests arrived I added two liters of plain seltzer water to make it a little sparkly, light, and slightly chilled.  The result was delicious, and the perfect accompaniment to my chili-pepper-inspired menu.

Toss together a batch for your next party!

Summer Fruit Sangria

Serves 6-8

1 ripe peach, 2 ripe plums, and 1 orange, sliced thinly

1 small container  blueberries or raspberries

2 tablespoons of sugar

2 – 750 ml bottles red wine (any dry wine is fine, but I prefer Rioja or Temperanillo)

1 liter seltzer

Place all the fruit, sugar and wine in a large pitcher or glass container and allow to sit for several hours.  Right before serving, add cold seltzer, and if desired, a few handfuls of ice.  Serve and enjoy!

 

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.
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Simple Sangria

May 5, 2009

more-food-008I love what I call “pitcher drinks”.  At parties, I much prefer to have a special drink all mixed and ready for my guests, rather than having the clutter of an entire bar of bottles, mixers, garnishes, etc.  This way I can theme my drinks depending on what I’m serving—- mimosas or Bellinis at brunch, flavored martinis for cocktail hour, or sangria for a Spanish-themed menu. 

I’ve tried many versions of sangria, but find many of them too sweet.  I’ve also experimented with various combinations of fruit, different types of wine and “con gas” or “sin gas” (with or without fizz).   The version I end up making usually depends on the season.  In winter I’ll stick to citrus fruits, apples and pears, while in warmer weather I’ll toss in peaches, berries, and maybe some grapes. While I prefer a “straight up” sangria in the winter (without seltzer), come summertime I like how seltzer lightens up the entire drink and gives it a refreshing zip.  One thing that remains constant, however, is the wine.  Don’t bother with anything expensive…basic, red table wine is best.  This was actually confirmed by my favorite go-to cooks resource, Cooks Illustrated magazine, which found that cheaper wines actually made for better sangria.

This is my most stripped down, basic sangria recipe, which can be embellished upon depending on what fruit is in season.  Ole! 

Simple Sangria

Serves 4-6

1 750 ml bottle inexpensive, fruity red wine

1 orange, halved and sliced

1 lemon or lime,   halved and sliced

1 apple, sliced into half-moon shapes

1/4 cup sugar

1 liter flavored seltzer (I like lemon or lime)

Add the sliced fruit and sugar to a large pitcher.  Mix together with a wooden spoon until sugar begins to dissolve.  Add red wine and place in refrigerator for at least a few hours, or up to 8 hours.  Stir occasionally.

Right before serving, add seltzer and some ice cubes.  Serve cold.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.