Last modified on 28 May 2010, at 20:52

Cookbook:Sangría

IngredientsEdit

  • 1 l (8 cups) red wine
  • 2 peaches
  • 1 apple
  • 1 banana
  • 1 orange
  • 3 lemons
  • 125 (1/4 cup) ml brandy
  • 4 Tbs sugar
  • 1 cinnamon stick (optional)

Servings: 6

ProcedureEdit

  1. Pour the wine in a container large enough -2 l or 8 cups- to hold all the ingredients. Add the lemon juice, orange and lemon segments, apple pieces, and banana slices. Add sugar and brandy; stir to mix well using a wooden spoon. Add cinnamon.
  2. Keep in the fridge for at least an hour. Add ice cubes 15 and let it stand 10 minutes before serving.
  3. Serve in tall glasses, including fruit bits. Don’t forget a spoon to eat the fruit once finished with sangría.

CommentsEdit

  • The longer –up to 24 hours- the fruit is macerating in the wine, the better the taste. In that case, add the banana slices 1 hour to ½ hour before serving to prevent them from getting too soft.
  • You can use any kind of fruit you like. Try other liqueurs instead of brandy.
  • For a lighter version, add 1/2-1 l (2-4 cups) lemonade instead of the lemon juice.