Recipe modified from: wine.about.com
My virgin attempt at making sangria yesterday for a dinner party went pretty well and I am excited to share this recipe.
Sangria is a wine-punch typically served during summer in Spanish-influenced countries. I was first introduced to it at a popular Barcelona restaurant called Le Quinze Nitz in Placa Reial, just off the main street of Las Ramblas. It was a refreshing twist to the weeks of house wine I have been drinking during the summer of 08 in Europe and I was hooked. The sangrias after that have been pretty forgettable though, but now I know just the right in-house remedy to it!
My critics have mentioned that this Sangria was not like the other ‘flat’ ones they have drank before. I guess a big part of its success was due to the fizzy ginger ale that was added just before serving. The ginger ale that I used wasn’t the normal off-the-shelves Schweppes but the Fresh Ginger Ale by Bruce Cost (available at Jones the Grocer) . This ginger ale is unlike any other as it is ‘unfiltered’, meaning you could actually see the strips and bits of ginger settling at the bottom. Adds a little authenticity to the whole ‘ginger ale’ story. (and no, I am not receiving any royalties for this free product placement ad)
I have twiddled with the recipe a little as I found it a little too sweet. Remember to let it ‘marinate’ for 24 hours for best effects. Enjoy your Sangria!
- 1 bottle of Merlot/Cabernet Sauvignon, Shiraz (or any other lower grade red wine)
- 1 lemon, cut into wedges
- 1 orange, cut into wedges
- 6 limes, sliced into halves
- a small can of pineapple cubes with syrup
- splash of orange juice
- 1 bottle of Fresh Ginger Ale (as introduced above) or 4 cups of normal ginger ale
- 2 shots of gin (optional – i did without it)
- 1 cup of strawberries/raspberries (i did without this either, i didn’t see how it would add flavour to the entire punch)
- Sugar (i advise you to add this last and add an amount to your liking)
- Find a nice pitcher with a cover/spout that would allow you to filter off unwanted pulps/skin/seed when pouring.
- Pour the bottle of red wine into the pitcher.
- Squeeze the lemon, orange and lime juices into the pitcher. Throw in the squeezed wedges.
- Add the can of pineapples and half the syrup
- Add the OJ and an optional dash of gin if you want.
- Give it a good stir and stick it in the fridge for at least 10 hours (24 hours would be optimal)
- Before serving, pour the ginger ale and add the optional berries into the mixture
- Add some sugar if required (no more than 2 tbsp)
- Serve over ice if you want it mild.