Sangria is fabulous whether you’re a wine connoisseur or don’t know a thing about wine and don’t even particularly care for it. It’s the refreshing “fruit punch” of the wine world, but do be aware that it goes down easily enough (especially on a warm day or evening) to drink more than you might have intended, and is definitely a punch with a “punch.”
My basic recipe is:
1 gallon of red wine (burgundy is common, but could be merlot, cabernet, etc.) 1-1/2 cups sugar 2 cups orange juice 1/2 cup lemon juice 1 pint brandy (the “punch”) 8 washed, sliced oranges 4 washed, sliced lemons 1 quart of sparkling water/club soda
The previous night or early in the morning of your intended time to serve the Sangria, mix all the liquids and sugar, stirring until the sugar is dissolved (takes a while). Drop in the sliced fruit and give it a few stirs just to make sure it all gets dunked in the wine mixture. Cover tightly, and set aside in a cool place to allow the flavors to mix together.
If serving in a punchbowl, it’s easy and non-diluting to freeze orange juice in a ring-type jello mold (don’t fill too full, as it will expand as it freezes) to float in the bowl. Just before serving, add the sparkling water and stir gently.
If you only want a small batch, here’s the math: one liter of red wine, 1/3 cup of sugar, 1/2 cup orange juice, 2 tablespoons lemon juice, 1/2 cup brandy, and 2 oranges and 1 lemon, sliced. Again, make it the night before or morning of serving time for juices to mingle. At serving time, stir in 6-8 ounces of sparkling water. This looks lovely in a large glass pitcher so that the fruit is visible. Serve over ice.
(We have a friend of many years standing who delights in “recycling” the wonderfully-flavored fruit to his morning bowl of cereal. Well, waste not, want not. . . .)
Olé! Enjoy!
12.09.09
