Thursday, January 24, 2013


Lately, I've been dreaming of the fun and vacations of this past summer.  That could be due to the frigid temperatures we are experiencing in the Tri-state area.  Its a lovely 15 degrees today - and that's not accounting for the wind chill factor! So I've decide to think summer and share one of my favorite recipes of a season that feels so far away - SANGRIA.


Sangria gets its name from the Spanish word for blood, sangre. Although the beverage originated in Spain, it can be found in abundance in the many Portuguese restaurants in the Ironbound section of Newark, NJ where I discovered this delicious concoction. 

This cocktail is made with red wine, fruit and fruit juices, soda water, and liqueurs like Brandy or Cognac. Sangria blanco (white sangria) is made with white wine.  There have been many variations created by mixologists everywhere but I favor the traditional recipe. Regardless of the ingredients, Sangria makes a refreshing drink especially on a hot summer day - or not. 

White Sangria
Here's my recipe:

1 lime cut into wedges
1 lemon cut into wedges
1 orange cut into wedges
1 apple cut into slices
1 cup of orange juice
1/4 cup of brandy
1/4 cup of triple sec
1/4 cup of white rum
1 bottle of dry red wine (Cabernet Sauvigon, Merlot or Shiraz)
1/4 cup of sugar
2 cups of ginger ale or carbonated water

Mix the alcohol together with the orange juice and sugar into a large bowl or pitcher. Cut the lime, lemon, apple and orange into thin wedges.  Add the fruit into the bowl or pitcher. Refrigerate the sangria overnight to improve the flavor.  Before serving, add the ginger ale or carbonated water for fizz. Serve over ice. 


Peace and Blessings,

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