Рецепт Sangria
My friend and I hosted dinner for 14 tonight. It was a fun evening; everyone brought something, so it wasn't too much work for anyone. We had a great salad and a baked potato bar (with all kinds of toppings: chili, cheese, bacon bits, sour cream, chives, BBQ chicken!) My contribution was dessert and Sangria.
I said to someone tonight, as we were filling our glasses, I have a PhD in Sangria. OK, it might be more accurate to say that I did 4 years of "research in the field" while we were in Spain. The most unusual Sangria I had during that time was prepared by a Spanish bullfighter; he used gin where some people use brandy and included sliced bananas in the fruit medley.
It's such a refreshing drink, and it offers such flexibility! Almost any combination of fruit can be used. It can be made with white or red wine. I like both, however, I think the red stands up to all of the other flavors better. Many folks add brandy for extra flavor and umph! I don't; I like that fact that this recipe isn't quite so strong.
Ingredients
- 3 bottles cheap red wine (I used Two Buck Chuck, assorted varietals.)
- 1 1/2 c. Triple Sec
- 2 oranges, sliced
- 2 lemons, sliced
- 1 lime, sliced
- 1 c. strawberries, sliced
- 1 liter Sprite
- 1 liter club soda
Directions
Combine wine, triple sec, and fruit in punch bowl. Allow flavors to blend for at least 2 hours, but less than 6 hours (the citrus pith can impart a bitter taste if it sits too long). Add Sprite and club soda just before serving. Serve over ice.
PS - to my food blogging friends, I wish I had noticed the glare on the punch bowl while I was photographing, but I did want to point out that I saved (kept out) an orange slice and a strawberry when adding the fruit to the punchbowl. The two, clean piece of fruit were placed on top of the glass in the photo as recommended by Adam Pearson at a recent food blog seminar. That way, the fruit was very visible and looked perfect, not stained by the wine or smashed (no pun intended) in any way.