TERI’S ESPANGOL SANGRIA
-the best authentic Spanish version ever
You are sure to love this version of sangria. It was shared with me years ago at the grand age of 19 when I was living in Montreal. A wonderful woman working in one of the restaurants told me her secret to a true Spanish Sangria after I raved over her creation. A tip I’ve held true to… begin to marinate the fruit the night before you plan to serve your Sangria. It creates a wonderful lusciousness and more potency when eating the fruit and yes it is very fun to eat the fruit so use your favorites. Any of you faint of heart on alcohol you can dilute this by topping off with sparkling water yet enjoy one sip as is just to taste the depth added from marinating.
INGREDIENTS:
1 - 750ml bottle red wine, chilled
(A full bodied Red is my preference yet you can use a lighter wine or white wine if preferred)
2 – 4 oz Cointreau or triple sec
2 – 4 oz brandy
1 cup freshly squeezed orange juice
½ cinnamon stick, broken into pieces, or ½ tsp Cinnamon
1 cup fresh strawberries, sliced if large
1 lime and 1 orange, or any fruit of your fancy – organic preferred
½ - 1 cup of sparkling mineral water, if desired
DIRECTIONS:
TERI’S TIPS:
-the best authentic Spanish version ever
You are sure to love this version of sangria. It was shared with me years ago at the grand age of 19 when I was living in Montreal. A wonderful woman working in one of the restaurants told me her secret to a true Spanish Sangria after I raved over her creation. A tip I’ve held true to… begin to marinate the fruit the night before you plan to serve your Sangria. It creates a wonderful lusciousness and more potency when eating the fruit and yes it is very fun to eat the fruit so use your favorites. Any of you faint of heart on alcohol you can dilute this by topping off with sparkling water yet enjoy one sip as is just to taste the depth added from marinating.
- Alcoholic beverage
- Choose vegan wine if desired
- Makes approx. 1½ liters
INGREDIENTS:
1 - 750ml bottle red wine, chilled
(A full bodied Red is my preference yet you can use a lighter wine or white wine if preferred)
2 – 4 oz Cointreau or triple sec
2 – 4 oz brandy
1 cup freshly squeezed orange juice
½ cinnamon stick, broken into pieces, or ½ tsp Cinnamon
1 cup fresh strawberries, sliced if large
1 lime and 1 orange, or any fruit of your fancy – organic preferred
½ - 1 cup of sparkling mineral water, if desired
DIRECTIONS:
- Cut fruit into bite size pieces or wedges as desired and sprinkle with a little cinnamon. Place in a large carafe – glass is best. Pour the triple sec and brandy over and stir to cover all the fruit. If you prefer added sweetness, sprinkle 1 tsp fruit sugar over the fruits.
- Cover and let stand, overnight if possible.
- When ready to serve pour the chilled wine into the carafe over the fruit, along with the sparkling mineral water. Stir gently and serve over ice including some of the fruit in each glass as well as a spoon for enjoying that fortified fruit.
TERI’S TIPS:
- Add a splash of wine if needed to cover the fruits when marinating
- Add in additional fruits if desired such as grapes, orange slices, cherries, etc