Tuesday, August 28, 2007

Nancy's Kickin' Summer Sangria Recipe


I love, love, love red wine, and used to bring home Pinot Noir from my favorite winery in Oregon all the time, but it gives me headaches... The Sangria recipe my neighbor Nancy made for a party didn't cause me any undue pain. And it was quite tasty! Deleting the sugar made it really smooth and the strawberries were a nice touch.


Lisa,


Here's the Sangria recipe. I really just used it as a guideline though.


I used Franzia box Chianti, deleted the sugar, eyeballed the gin (I used lime flavored) and used way more than a splash of OJ (prob. 2 cups). Also, I just kind of guessed on the ginger ale. I figured if it tasted too strong I could always add more ginger ale and OJ.


Sangria Recipe Ingredients:


  • 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)

  • 1 Lemon cut into wedges

  • 1 Orange cut into wedges

  • 1 Lime cut into wedges

  • 2 Tbsp sugar

  • Splash of orange juice

  • 2 Shots of gin

  • 1 Cup of sliced strawberries or raspberries (may use thawed or frozen)

  • 1 Small can of diced pineapples (with juice)

  • 4 Cups ginger ale

PREPARATION:


Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin.


Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the frig. - allowing the flavors to really marinate into each other.