Cookbook:Sangría
Sangría | |
---|---|
Category | Beverage recipes |
Servings | 6 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
editProcedure
edit- Pour the wine in a container large enough 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.
- Keep in the fridge for at least an hour. Add ice cubes and let it stand 10 minutes before serving.
- Serve in tall glasses, including fruit bits.
Notes, tips, and variations
edit- The longer the fruit is macerating in the wine, the better the taste (up to 24 hours total). In that case, add the banana slices ½–1 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 sweeter version, add ½–1 L (2–4 cups) lemonade instead of the lemon juice.
- Don’t forget a spoon to eat the fruit once finished with sangría.