I've recently discovered the deliciousness of Sangria. The first pitcher of sangria that I had ever made turned out to be sooo good. It's such a fresh summer drink, perfect for a warm summer evening with friends. Here are a few recipes I'd like to try before the Summer is over. Actually, summer hasn't even started yet?! It's only June 18th, which means that technically there are a few more days of spring. Wha? So confusing for a student who has been out of class for a month. Ok, anyway:
Cava Sangria
8 large mint leaves
1 (750-milliter) bottle Cava sparkling wine, chilled
3/4 cup white grape juice, chilled
1/2 cup sliced fresh strawberries
1/4 cup orange liqueur
Garnish: fresh sugar cane sticks
Press mint leaves against sides of a large pitcher with back of a wooden spoon to release flavors. Stir in sparkling wine and next 3 ingredients. Serve immediately over ice. Garnish, if desired.
1 1/2 mixed colorful bite-size melon pieces, such as cantaloupe, honeydew, Ogen or Charentais
1/3 cup sugar
1 750-ml bot crisp white wine, such as Sauvignon Blanc or Pinot Grigio
1/4 cup brandy
2 tablespoon Triple Sec, or other orange-flavored liqueur
3/4 cup sparkling water, or club soda
Ice cubes
Lime or starfruit slices, for garnish
Small mint sprigs, for garnish
Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher. Add ice cubes to 6 glasses. Fill the glasses with the sangria, spooning some of the fruit into each glass. Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
1 bottle (750 ml) inexpensive spanish red wine
3/4 cup orange juice (we use blood orange since we had it on hand)
1/2 cup triple sec
1/3 cup lemon juice
1/4 cup creme de cassis
1/4 cup simple syrup
1-2 oranges, sliced
1-2 lemons, sliced
1-2 limes, sliced
Combine the Sangria ingredients in a large pitcher and stir well. Add sliced fruit setting aside a few rounds for garnishing the individual glasses. Refrigerate for a few hours, until chilled.
Pour over ice and garnish with remaining fruit slices.
White Zinfandel Sangria
1 bottle chilled White Zinfandel
1/2 cup peach schnapps
2 tbsp sugar, or to taste
2 cinnamon sticks, broken in half
1 lemon, sliced
1 orange, sliced
1 peach, sliced into wedges
1 10oz. bottle of chilled club soda
Mix first 8 ingredients in pitcher. Refrigerate at least 30 minutes.
Mix in club soda. Fill 6 wine classes with ice cubes. Pour sangria over ice and serve.
White Sangria
1 1/2 mixed colorful bite-size melon pieces, such as cantaloupe, honeydew, Ogen or Charentais
1/3 cup sugar
1 750-ml bot crisp white wine, such as Sauvignon Blanc or Pinot Grigio
1/4 cup brandy
2 tablespoon Triple Sec, or other orange-flavored liqueur
3/4 cup sparkling water, or club soda
Ice cubes
Lime or starfruit slices, for garnish
Small mint sprigs, for garnish
Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher. Add ice cubes to 6 glasses. Fill the glasses with the sangria, spooning some of the fruit into each glass. Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
Peach Sangria with Lemon and Basil
The juice of 2 small lemons (scant ½ cup)
1/3 cup sugar
3 small peaches, nectarines, and/or plums
A handful of berries
2 cups peach nectar
1 bottle dry white wine, chilled
¼ cup basil leaves, torn
Combine the lemon juice and the sugar in a pitcher and let is site while you prepare the fruit. Wash and thinly slice or chop the stone fruit and wash and slice (as needed) the berries.
Add the peach nectar to the lemon-sugar mixture and whisk well. Add the prepared fruit, the wine, and the basil leaves and stir well. Serve well chilled over ice. Keeps up to 1 day in the refrigerator.
1/3 cup sugar
3 small peaches, nectarines, and/or plums
A handful of berries
2 cups peach nectar
1 bottle dry white wine, chilled
¼ cup basil leaves, torn
Combine the lemon juice and the sugar in a pitcher and let is site while you prepare the fruit. Wash and thinly slice or chop the stone fruit and wash and slice (as needed) the berries.
Add the peach nectar to the lemon-sugar mixture and whisk well. Add the prepared fruit, the wine, and the basil leaves and stir well. Serve well chilled over ice. Keeps up to 1 day in the refrigerator.
Summer Sangria
1 bottle (750 ml) inexpensive spanish red wine
3/4 cup orange juice (we use blood orange since we had it on hand)
1/2 cup triple sec
1/3 cup lemon juice
1/4 cup creme de cassis
1/4 cup simple syrup
1-2 oranges, sliced
1-2 lemons, sliced
1-2 limes, sliced
Combine the Sangria ingredients in a large pitcher and stir well. Add sliced fruit setting aside a few rounds for garnishing the individual glasses. Refrigerate for a few hours, until chilled.
Pour over ice and garnish with remaining fruit slices.
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