There is nothing like having a light and refreshing summer cocktail while you lounge by the pool or gathering with friends. I was reading my travel magazine last night and came across this article about Spain and Sangria. Lovely!
Sangria is Spain's most popular drink! Traditionally made with red wine, but also white wine, chopped fresh fruit, and a shot or two of liqueur. Then chilled and served on the rocks. Red Sangria was introduced in the U.S. at the World Fair in New York in 1964. The article went on to say that a lot of places have lost the true flavor of Sangria by adding sugar and 7-Up/soda water. You lose the richness of the wine and the essence of the fruit.
So, here is how to keep your sangria authentic...
Traditional Red Sangria
(recipe from Virtuoso Life Magazine)
-1 ripe peach
-1 ripe pear
-2 ripe apricots
-1(750ml) bottle young fruity
red wine (Torres Sangre de Toro or
Marques de Vitoria Ecco)
-1/4 cup of liqueur
(Cointreau or Grand Marnier
Navan, or Licor 43, which are Spanish liqueurs)
Note: you can use any fresh fruit you want-Strawberries, blueberries, blackberries, apples, nectarines, etc.
Peel, pit, or core, and chop all the fruit.
Peel the skin of the orange and lemon in single curling strips.
Place the chopped fruit and citrus peels in a large bowl, pour wine and liqueur over the fruit and gently stir. Cover tightly with plastic wrap and refrigerate for at least two hours or until well chilled.
Serve in wineglasses with some fruit in each glass.
And I'm off and running...