posted on Apr, 13 2015 @ 03:57 PM
two types of sangria. Fresh or fermented.
for 1 litre container. Fresh.
8 ounces of brandy, solera if you can. 6 ounces of triple sec, 4 ounces of simple syrup OR sugar. If you can, make orange simple syrup.
add freshly cut oranges and apples in equal parts, both green and red. Total amount of fruit is a third of container, a third of that amount should be
fresh lemon. All diced finely where fruit is still attached to peel. 4 ounces cranberry juice, and pineapple juice. 2 ounces orange juice if you didnt
let the fruit sit in orange juice. If you did just scoop with orange juice. Fill the rest with young table wine, preferably from castilla and leon.
When serving splash each glass once poured with seven up or club soda if you made it sweat.
for 1 litre container. Fermented.
same except you add 4 ounces of gin, substitute all juice for orange juice, use only crianza rioja wine from tempranillo grape. let sit for for a week
in a cold humid place.
Tropical /Mexican sangria
Same as fresh. use rose wine. No cranberry juice, use orange juice and pineapple juice, as well as 1 other you wish to add. Mango-use sparingly, if
the juice you use is too bitter use only splash once served in glass. Tequila instead of brandy. Instead of 6 ounces of triple sec, use 8 ounces of
Sangria should NEVER use vodka and should NEVER use lemon soda.
For white sangrias use only orange juice instead of all others, 8 ounces of peach schnapps instead of triple sec. Wine = Verdejo /Pinot Grigio or
edit on 4 13 2015 by tadaman because: (no reason given)