World's easiest sangria...
Jul. 30th, 2010 10:58 amNote: This must be made the night before.
Pour one 750ml bottle of a heavy red wine into a pitcher that could hold more than two bottles. Add one sliced lemon and a generous handful of other fruits: a sliced orange, stone fruit slices like peaches or cherries, blackberries or raspberries, whatever floats your boat. One or two shots of agave. Refrigerate overnight.
The next day, when it gets hot enough, add a whole 750ml bottle, chilled, of San Pellegrino. Stir gently, then pour over ice.
Some people want to toss in a shot or two of brandy or triple-sec, but I say it's not necessary, and kinda against the point. Sangria is supposed to be refreshing, not intoxicating. I'm glad I've gotten to the age where I can appreciate the difference.
Variations including adding muddled mint to your glasses, or cinammon sticks to the wine. I haven't tried those yet.
Pour one 750ml bottle of a heavy red wine into a pitcher that could hold more than two bottles. Add one sliced lemon and a generous handful of other fruits: a sliced orange, stone fruit slices like peaches or cherries, blackberries or raspberries, whatever floats your boat. One or two shots of agave. Refrigerate overnight.
The next day, when it gets hot enough, add a whole 750ml bottle, chilled, of San Pellegrino. Stir gently, then pour over ice.
Some people want to toss in a shot or two of brandy or triple-sec, but I say it's not necessary, and kinda against the point. Sangria is supposed to be refreshing, not intoxicating. I'm glad I've gotten to the age where I can appreciate the difference.
Variations including adding muddled mint to your glasses, or cinammon sticks to the wine. I haven't tried those yet.
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