Celebrate the fruits of the harvest, tree and vine, with a pitcher of this classic sangria. Local food blogger, Dana Zia, has conjured up the perfect, tried and true (we are sure) recipe for this libation. It’s like the essence of summer’s end in a glass.
“I highly recommend making your own sangria as it is as easy as falling off a slippery log. The pre-made sangrias are full of corn syrup, other unmentionables and made with poor wine. It is well understood that a marginal wine can be made better by turning it into sangria but I suggest you use a good wine, not the best, but a good mid-shelf wine to make sangria. The best wines to use are fruity dry wines like zinfandel, Syrah or a Malbec. (I like to use a zinfandel like Clos Du Bois, which is surprisingly good and a great value at around $15 a bottle.) If you want to follow in the steps of the Spanish try making it with a Tempranillo, Garnacha or a Roija.”
Read more about this recipe (and many other recipes!) on Dana’s website CaveWomanCafe.com >>
- ½ cup of water
- ¼ -1/2 cup of honey (depending on how sweet you want it)
- 1 bottle of dry red wine such as Syrah or zinfandel
- ½ cup of orange juice (Fresh squeezed is best!)
- ½ cup of brandy
- ½ cup of an orange liqueur like Cointreau or orange curacao
- 1 orange, cut into wedges, peels on
- 1 lemon, cut into wedges, peels on
- 1 lime, cut into wedges, peels on
- Add the half cup of water and honey to a small sauce pan and warm up till the honey is completely dissolved. Add that mix and the rest of the ingredients to a pitcher and chill for at least 3 hours and preferably overnight. Serve over ice, fruit and all.