Skip to main content

SPANISH SANGRIA



i love red wine...and it's good for the heart! during the hot summer days (however rare in san francisco) it's hard to fully enjoy a glass of red wine because it's definitely not very quenching in the heat. so, what do you do? turn it into a refreshing sangria. i took a friend of mine to a cooking class for her birthday last year and the theme was spanish seaside. in addition to a fabulous paella, she made a sangria. sangria's are an easy, yet impressive cocktail option you can serve at any party. it says fun and classy. unfortunately, i lost all the recipes from that cooking class (this is part of the reason why i started a blog), so when i was planning a friend's bridal shower, i scoured the internet for a recipe. then, i found my ultimate go-to. it was perfect!

SPANISH SANGRIA
posted on thibeault's table on may 5, 2009 (original source: barbara hansen's mexican cookery 1981)
  • 1 bottle, dry full bodied red wine (i chose an argentina malbec - bodega norton)
  • 2 T orange liqueur, such as grand marnier (triple sec works, too)
  • 1/3 c simple syrup *see recipe below
  • 1 lime thinly sliced
  • 1 orange thinly sliced
  • 1 lemon thinly sliced
  • juice of 1 orange (or 1/2 cup o.j.)
  • 1 c club soda


combine wine, simple syrup, orange liqueur, and orange juice and stir. add sliced fruit (do not let the fruit sit in the sangria for more than an hour before serving, as the peels may cause the drink to be bitter.)



and just before serving, add the club soda.



SIMPLE SYRUP
  • 1 c sugar
  • 1 c water


bring water and sugar to a boil and simmer until liquid is clear and the sugar has dissolved. pour into separate jar and refrigerate. keep for 3 weeks.

my yummy tip: i made this the night before for a 1pm party and kept it in the fridge overnight to let the wine breath. this was so light that even not-so-often drinkers enjoy it. also, in the original recipe, it does say not to let the fruit sit in the drink for more than an hour, but i added that the night before and it sat in the drink the whole party and was fine.


Labels:

Comments

Post a Comment

Popular posts from this blog

BESTILLA...MOROCCAN CHICKEN PIE

the first time i had bestilla was at a moroccan restaurant in san francisco, el mansour , which was served family-style. think along came polly -esque, minus the heat and profusely sweating ben stiller. great image to start a recipe entry, right? anyway, this dish is a meal in itself. the middle eastern-spiced chicken is wrapped in flaky phyllo dough and topped with powdered sugar, making it sweet & savory. i will say that this dish is tasking...this is the first time i used phyllo dough and it is incredibly fragile, but so worth it! i think this is one that will be made for special occasions only. BESTILLA published in the food of morocco: a journey for food lovers by tess mallos (pg 189) 150 g (5 1/2 oz) smen, ghee, or butter 1.5 kg (3 lbs 5 oz) chicken, quartered or 3 x 500 g (1 lb 2 oz) squab pigeon, halved 2 large red onion, finely chopped 3 garlic cloves, crushed 1 cinnamon stick 1 t ground ginger 1 1/2 t ground cumin 1/4 t cayenne pepper 1/2 t ground...
Post a Comment
Read more

CHICKEN PICCATA & LEMON BRUSSEL SPROUTS

one of my favorite notes in food is sour, usually from lemons. a dish that i think really captures this flavor profile is chicken piccata. i love this and it's incredibly easy to make. the added bonus for me are the capers, which add to the sour note. it seems like there are ways to adjust this recipe by either using white wine and/or garlic, which i may experiment with, especially since i just prepared a julia child's moules a la mariniere recipe that called for these ingredients and it was super delicious (post to follow)! the other, very trendy side i wanted were lemon brussel sprouts. i've had and loved brussels with bacon, but to keep with the lemony theme, i found this extremely delicious recipe! it calls to add cheese, but i was fine without it. these combined may be too much of the same for some, but it is what i considered a perfect homemade meal. CHICKEN PICCATA posted on food on the food  on march 1, 2012 2-3 boneless, skinless chicken breasts salt ...
Post a Comment
Read more

SAUSAGE & KALE STEW WITH OLIVE OIL MASHED POTATOES

mr. miles everett first off, as you can see, i have not been contributing to my poor deprived blog. the last post was in april, which was when i found out i was pregnant with my first baby. a couple things were going on then: 1) i was too nauseous to even think about food (being pregnant is NOT a foodie's friend in the first trimester), then 2) when i finally got my appetite back, all i wanted was take out. i probably won't have time in the new year with a new baby, but i will try to post something at least once a month because blogging about food makes me happy and one of resolutions is to cook more. don't be surprised, however, if my next post are lactation cookies or baby food. anyway…on with my comeback... i found saw this recipe in the november issue of real simple and knew i wanted to make it. i assumed it was something that can be whipped up in a couple hours, but then quickly realized that it was a slow cooker recipe, which would take 8 hours of cooking t...
Post a Comment
Read more