Sangría
This is considered a delicious summer drink, but you can actually "eat" part of it. It goes well with tapas, but it is more often served with meals. Don’t forget a spoon to eat the fruit at the bottom of the glass, once finished with the drink.
Sangría recipe
Sangría can be prepared with cheap wine and taste good, but in sangrías as in everything, quatily pays off. You can create an astounding drink just by using decent quality wine.
Ingredients
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Procedure
- Pour the wine in a container large enough to hold all the ingredients -2 l or 8 cups volume. Add the lemon juice, orange and lemon segments, apple pieces, and banana slices. Add sugar and brandy; stir to mix well using a wooden spoon.
- Keep in the fridge for at least an hour. Add ice cubes 15 and let it stand 10 minutes before serving.
Serve in tall glasses, including fruit bits. - Don't forget a spoon to eat the fruit once finished with sangría.
Servings: 6
Serving size: 1 serving
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Cooking Tips
- The longer -up to 24 hours- the fruit is macerating in the wine, the better the taste. In that case, add the banana slices 1 hour to ½ hour before serving to prevent them getting too soft.
- You can use any kind of fruit you like: try to add a pear to the fruit list, for instance, or tropical fruits, like mango and passion fruit; add kiwi for a sangría from down under.
- Try other spirits instead of brandy: gin, vodka, grappa... we would not recommend whiskey or anise flavored ones, but it has been done.
- You can go as far as to try a rosé instead of red wine.
- For a lighter version, add 2-4 cups (1/2 -1 l) lemonade or lemon flavor soda instead of lemon juice. For an even lighter one, skip brandy too, it will taste great nevertheless.
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