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A few years ago I was in Banff, Alberta, Canada at a little Mexican restaurant. They had the best sangria I’ve ever tasted, which prompted many attempts to recreate the drink. Through trial and error, plus a lot of taste testing (quality control and all) I have come up with the closest version possible:
- One bottle of red wine
- 2 cups OJ (pulp included, fresh-squeezed is best but commercial will do)
- 3 cups lemon-lime soda or club soda (depending on if you want it sweet or not)
- Toss in a bunch of fruit cut into small pieces, usually:
- Oranges, apples, lemons, limes, peaches, maraschino cherries
Place it in a jug or bowl and let sit for a few hours until the flavors have blended. Absolutely delicious. This is perfect for evenings or brunch, whichever you prefer.
I found a bunch of variations of the traditional sangria at Spain-Recipes.com, and am going to try their Peach and Orange Sangria tonight. I’ll let you know how it is.
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11-05-2005 @10:26AM Max Silvestri said... That recipe just needs a little brandy and it'd be perfect... any recommendations on what sort of red wine to use?
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11-06-2005 @3:12AM Christine said... Thank you for the very straightforward sangria recipe. I've been wanting to try making it, but had been turned off by the multiple liquors involved. I think I can handle this one!
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11-06-2005 @6:54AM Joanne said... Max - I do recommend using a stronger wine such as Burgundy or Merlot, but a Shiraz or Cab. Sauv would work as well. Also, you can get away with using a less expensive wine since the other flavors are so potent.
Christine - let me know how it turns out. I like keeping it simple too, though Max has a point about the brandy.
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