Anna

15 of May 2019

Thousands of recipes, different wines, sometimes fortified with rum, brandy or a noble brandy, with the addition of a mixture of soft fruits, peaches or citrus ... This is SANGRIA, irreplaceable light (or stronger) alcoholic beverage for hot, not only Spanish evenings ...

Sangria makes you feel good. Sometimes you will swallow a small fruit with the addition of a piece of ice, but the drink is always tasty regardless of the color and type of wine. It does not have to be fancy and expensive. I recommend it enormously ...

SPANISH  SANGRIA

SERVED

IN  AN  AMERICAN
GARDEN

People are drinking Sangria everywhere - at home, in restaurants, at picnics, at garden meetings, in the evenings, at noon or even at a delicious summer breakfast in the backyard garden. Of course, the power of drinks varies depending on the time of day, but ... Sangria always tastes delicious, especially in good company !

Drinking Sangria was already done in antiquity, although in a different form and for a slightly different reason. Greeks and Romans added honey, spices and everything that was fruit at hand (sounds familiar?). And ingredients were usually heated. And so, mulled wine (heated wine). Now we also drink "mulled wine", only in different seasons ... Cold and warm wine with spices were drunk everywhere and always instead of water, because ... water with lots of bacteria was not suitable for drinking. But boiled and cooled water ... drunk, but with the addition of alcohol to overcome its not very pleasant taste and smell.

Later on the wine and fruit were forgotten.

Sangria (blood in Spanish) appeared in the XV century in Spain, later to become popular (XVIII-XIX century) in France and England. Already at that time there was also white Sangria, with the addition of peaches. But ... it was especially popular in this red, "bloody", delicious and with the addition of French grapes.

The Americans were delighted with this drink in 1964, during the New York World's Fair, when a huge amount of "new drink" was served in the Spanish pavilion. The delight remained, extended with various flavors, because home-made Sangria is the best, rich in fruit, and cooled for at least a few hours. Here are some of the traditional and more contemporary flavors. I like all; I prefer classic and mulled.

Classic Spanish Sangria

1 bottle dry red wine

2 peaches

2 oranges

1 lemon

1 apple

1 banana

4 heaping teaspoons of sugar

1-2 pinches ground cinnamon

100 milliliters stronger alcohol (brandy, rum)

330 milliliters of carbonated water

ice cubes

Squeeze the juice from the orange and lemon.
Peel the rest of the fruit and cut into small pieces.
Put juice of the fruit in a large pot; pour the sugar dissolved in warm water; mix.
Add wine to the fruit and put it in the fridge for a minimum of 2 hours.
Before serving add sparkling water, alcohol; throw in ice cubes.
Serve in glasses for red wine or cocktail glasses.

This Sangria, in my opinion, is the most delicious. The recipe may of course be modified by changing some components and proportions. Instead of ice, frozen fruit my be added.

White Wine Sangria

1 bottle of Riesling dessert wine (or dry type Sauvignon Blanc or Chardonnay)

1 ripe (but not too soft) mango, cut into pieces

1 cup chopped strawberries (can be frozen, instead ice cubes)

1 peach, washed and cut into thin slices

1 green lemon, washed and cut into thin slices

1 apple, thoroughly washed and cut into thin slices

1 orange; wash thoroughly and cut into thin slices

1-2 tablespoons of sugar (to taste)

1/4 cup orange liqueur or vodka

330 milliliters of carbonated water

ice cubes

In a bowl. gently mix strawberries, mango, peach, sugar, alcohol;  put in the fridge for 1 hour.

In a pot mix fruits from the fridge - apple, orange, green lemon, wine; cool all at least one hour in refrigerator.

Before serving add carbonated water. 

Serve with fruit in white wine or cocktail glasses, decorated with one of the fruits.

 

Substitutes for fruit are absolutely allowed. All this depends on taste preferences. Similarly, you can add more or less alcohol; or even give it up and add more wine.

Rose Sangria

2 bottles of chilled rose wine

1 cup chilled pomegranate juice

1/2 cup vodka

2 1/2 glasses of red and pink fruits (raspberries, halves of strawberries and grapes, peeled red grapefruit in pieces, sliced apple with red and pink skin, pomegranate seeds, peeled and cut red orange in slices)

2 tablespoons sugar

In heavy pitcher add all fruits, sugar and vodka; mix and leave in refrigerator for 4 to 8 hours.

Add the wine and pomegranate juice; stir to combine flavors.

Serve with fruit, using of red wine glasses and ice cubes.

 

Instead of vodka you can use raspberry or orange liqueur, 

Margarita Sangria

a bottle of dry white wine, 1 1/2 cup of tequila, 1 cup of orange liqueur, 1 cup of orange juice, 1/2 cup of green lemon juice, a few cilantro sprigs, 1 orange (in thin slices), 2 green lemons (in thin slices ), when served, crushed ice.

Shinsei Sangria

3 thinly sliced pears, 3 thinly sliced oranges, 6 thinly sliced apples, 24 Chinese canned plums (lychee), 1 pineapple (peeled, in large pieces), 1 bottle (750 milliliters) of sake, 1 bottle dry white wine.

Hennesy Sangria

1 orange in small pieces, 1 sweet peeled apple in pieces, 1/2 green lemon in pieces, 1 bottle of dry red wine (can be semi-sweet), 3/4 cup of sparkling water (for example, Pellegrino), 1/3 cup of Hennesy cognac.

Bubbly Sangria

 

1 bottle of sparkling wine

2 white peaches

1/2 melon, peeled and diced

1/2 cup of good liquid honey

Mix fruit with honey in a large jug, chill for 1-2 hours in a refrigerator.

Add well chilled wine, mix lightly.

Serve with fruits in white wine glasses (without ice).

 

Sangria can be fortified with Cointreau, Grand Marnier or Triple Sec (adding to the fruit with a reduced amount of honey), but the sparkling wine should always be added just before serving !

Mulled Winter Sangria

 

1 bottle of dry red wine
1 orange in thin slices
1 lemon in thin slices
1 one pear in cubes
60 milligrams of orange liqueur (Triple Sec)
60 milligrams of dark rum
180 milligrams of root syrup
1 glass of apple juice

Spicy syrup

In a small pot, boil a glass of water (250 ml), add a glass of dark brown sugar (around 170 grams), a heaping teaspoon of ground allspice. cloves, nutmeg, cinnamon; cook about 10 minutes to obtain the syrup; strain.

Sangria

Put all the ingredients in a large jug, mix, leave it overnight in the fridge.

Remove the fruit, heat it to the right temperature (do not boil it), serve in glasses with the addition of slices of fresh pear.

Sangria is sweet and fruity. If too sweet for some, you can add red wine before heating.

SEE ALSO:

truskawki z grilla.jpg

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Miło Cię widzieć! Zapraszam do amerykańskiej kuchni, smacznej, pachnącej, ciekawej...

Nice to see you! I invite you to the American cuisine, tasty, fragrant, interesting ...

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