Sensational Sangria

Jul 1, 2015 | Recipes

Sensational Sangria

Sangria

The Cocktail of Summer Celebrations

Sangria is a traditional beverage from Spain and Portugal which normally consists of wine, chopped fruit, a sweetener, and a small amount of brandy. That description leaves us with endless flavor possibilities, from pineapple to peppers there is something of every palette!

 

To take the guess work out of concocting a perfectly balanced Sangria we have a found a cheat sheet to share with you! Click on the photo below to go to the original post from winemag.com.

 

Here are a few recipes that use some seasonal local fruits!

Mixed Berry Limoncello Sangria

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Ingredients

  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries
  • ½ cup fresh blackberries
  • 1 medium lemon, thinly sliced
  • ½ 12 ounce can frozen pink lemonade concentrate, thawed (3/4 cup)
  • ½ cup (4 ounces) limoncello (lemon-flavor liqueur)
  • 2 750 milliliter bottle Prosecco or sparkling wine, chilled

Directions

  1. In a large pitcher or glass jar combine raspberries, strawberries, blackberries, and lemon slices. Stir in lemonade concentrate and limoncello. Cover and refrigerate for at least 4 hours or up to 24 hours to blend flavors.
  2. Just before serving, add Prosecco. Serve in glasses over ice.

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Stone Fruit  Sangria

stone-fruit-sangria-recipe-940x600[1]Ingredients

  • 1 apricot
  • 1 nectarine
  • 1 small peach
  • 2 tablespoons fresh lemon juice
  • 2 750-ml bottles chilled dry rosé
  • 2 cups chilled elderflower liqueur (such as St-Germain)
  • 1/2 vanilla bean, halved lengthwise
  • 3 plums or pluots
  • 2 nectarines
  • 2 apricots
  • 1 peach
  • 20 fresh cherries
  • sparkling water

Preparation

Fruit Puree

  • Peel stone fruit. Halve, pit, and coarsely chop.
  • Place chopped fruit in a mini-processor or blender; add lemon juice. Purée until smooth. Transfer to a large pitcher or jar.

Sangria

  • Add rosé and elderflower liqueur to fruit purée in pitcher; scrape in seeds from vanilla bean; add bean. Halve and pit all stone fruit. Cut fruit, except cherries, into 1/2″ wedges. Add all fruit to pitcher. Chill for at least 1 hour and up to 2 days.
  • Fill glasses with ice; pour in sangria and fruit to fill glasses 2/3 full. Top with sparkling water. Stir and serve.
  • Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1″ cuts to form an X on the bottom of the fruit.
  • Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.
  • Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.
  • If you don’t care about smooth surfaces for presentation purposes, a serrated peeler’s sharp-toothed edges quickly and easily peel soft fruit.
Recipe by Susan Spungen