At last, perfect for summer parties, a big pitcher of dry sangria that's fruity and refreshing, not cloyingly sweet and dizzyingly boozy. For anyone who's ever been turned off by sangria, this recipe will be a revelation.
that I'm adding it to a special collection of easy summer recipes
published throughout the summer of 2009.
With a free e-mail subscription, you'll never miss a one!
In my life, the idea of sangria has always outsold the reality. I idealized a tall glass of Spanish wine served cold and spicy on a steamy summer’s day. The sorry reality: a cloyingly sweet wine punch with so much alcohol that a glassful dropped me into a doozey of a dozey daze. Instead, I wanted a summer sangria to sip, one that deserved and allowed a second cup.
So in a moment of inspiration, this perfect sangria was born. It added to a happy party one night, was appointed the drink of choice for the ‘family kitchen staff’ at a large party the next, and I sipped on the dregs for the rest of the week. Lovely, lovely, lovely. Finally, the idea and the reality of sangria become one.
Feel free to play with the fruit, grapes, peaches, plums would all be great. Do include some citrus, it adds a needed sharpness. Choose an inexpensive Spanish wine such as a rioja or a Grenache. I find great choices at Trader Joe’s for about $7 a bottle. Trader Joe’s also carries great sugar-free diet sodas from Hansen’s with delicious fruity flavors, Mandarine Lime and Ginger Ale. They’re perfect for sangria. If the wine is quite fruity, no agave or honey may be needed at all. Taste before adding! If you have time, freeze a big block or two of ice ahead of time, just be sure it can be dropped into the pitcher. A big block melts more slowly, preventing the sangria from getting watered down. We like to freeze red grapes to use as ice cubes in the glasses.
SUMMER EASY:
MY PERFECT SANGRIA
Time to table: 2 hours
Makes 5 cups
- 1 apple
- 1 orange
- 1 lemon
- 1 lime
- 1 cinnamon stick
- 1/2 teaspoon ground cloves
- 4 tablespoons agave or honey, optional (see TIPS)
- 1 bottle red wine, preferably Spanish (see TIPS)
- 1 12-ounce cans diet fruity soda (see TIPS)
- Ice (see TIPS)
Core the apple, slice into thin rings. Slice the tips off the orange, lemon and lime, then cut into rounds. Drop << half >> the fruit into a pitcher, add the cinnamon stick, cloves and agave (see TIPS). Put the remaining fruit in a large bowl and ‘muddle’ (that is, smash) with the back of a wooden spoon to release the juices and oils. Place a colander over the pitcher, add the muddled fruit to drain the juice into the pitcher. Pour the wine and soda over the fruit through the colander into the pitcher. To allow the flavors to meld, refrigerate for an hour or so. Just before serving, add a big block of ice to the pitcher, otherwise, serve in glasses over ice.
This recipe has been 'Alanna-sized' with reductions in sugar and alcohol and increases in no-calorie flavors.
A Menu: Sangria on the Patio
Pour a Tall Cold Glass of Summer
Shop Your Pantry First
© Copyright 2009 Kitchen Parade
Page Permalink
|
E-Mail this Recipe
Your Comments:
ToyLady ~ White sangria, must try it, too!
Katie ~ Glad to bring back memories! I 'like' the taste of brandy in sangria but find it just too alcoholic. I love your idea of white sangria with peach liqueur, or maybe, for less alcohol (again, a theme!) peach nectar.
Maris ~ I'd like to try a white wine version too - especially sans all the booze.
Dawn ~ Aha! Perhaps because I've been lusting after mulled wine all winter, that's why the cloves taste so good to me? Is there a spice you'd use to make it taste more summery to you? I need to give that some thought myself, we're doing a two-bottle batch for a family party over the weekend, will experiment!