| The making of fine Sangria:
If you want sweet red
Sangria add only oranges or no fruit at all. If you want it to
have a bit of zip, add the lemon and limes too. They tend to give
it a "dryer" taste also. My second batch had all the
fruit in it and I didn't care for it as much. I tend to like the sweet
taste better. |
| WHITE SANGRIA 1/2 cup peach schnapps (this is where I'm experimenting) 1/2 cup cognac 2 TBSP white sugar 2 oranges sliced into rounds 1.5 liter dry white wine (I used Riunite D'ORO ) 1 liter white cranberry juice (you may also use ginger ale. But I'm afraid it will all go flat before you drink it up) I put the schnapps, cognac and sugar in the jar and stirred it up. Then I added the oranges. Then add the wine and juice. It's better if it sits in the frig over night. But if you want it "now" just have everything chilled. I have made two batches and I used the leftover fruit in the second batch. By then, the rind of the oranges is pretty well saturated with the concoction and its totally soft and sweet and edible. Serve over (crushed) ice with a piece of fruit in glass RED SANGRIA Before hand make a 1/2 cup sugar dissolved in 1/2 cup water. I put it in a saucepan and heated it slightly on the stove. Then let it cool completely. 1.5 liter red wine such as Riunite Lambrusco 2 cups unsweetened cranberry juice cocktail 1 cup grenadine 1 1/4 cups sweet vermouth (must be the sweet kind) You may add almost any fruit.....strawberries, oranges, lemons, limes. Chill several hours or overnight and serve over ice with a bit of fruit in the glass. I didn't add fruit the first time. My next batch will have at least two oranges and a little lemon and lime for extra color. |