Sunday, January 4, 2015

Sangria especial

1 large orange
1 lime
1 lemon
1 grapefruit
1/2 cup raspberries
1 750 ml bottle brandy (about 3 1/2 cups)
2 cups fine sugar (also known as Baker's sugar)
1 magnum bottle red blend wine (I use Frontera Cab/Merlot blend or a Carmenere)
1 750 ml bottle red blend wine

Slice citrus fruit, cutting the larger slices in half. Divide fruit between two large (16 oz) mason jars. Pour brandy over fruit in jars. Close jars with lids and place in refrigerator for at least 6 hours or overnight.
Just before serving, add 1 cup of sugar to a large pitcher. Add fruit and brandy from one jar into pitcher. Stir together until sugar is dissolved. Add 2/3 of the bottle of wine, stirring to combine liquids. Serve in your favorite wide mouthed wine glass. Using a large spoon or tongs to add a bit of the brandied fruit to guests' glasses is a nice touch.
You still have enough reserve to fill the pitcher one more time (you will probably need the second bottle) as guests will surely ask for more! Each pitcher should serve about 10 glasses.

Note: You can use any fruits that you like to this recipe.  In the summer, I also add peaches and other berries that are plentiful that time of year.

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