FOOD

Sangria

In case you've never made this delicious wine punch, here are three unique recipes to inspire you.

FOOD

Sangria

In case you've never made this delicious wine punch, here are three unique recipes to inspire you.

Ingredients

  • 1 bottle Spanish red wine (Rioja)
  • 1/2 cup brandy
  • 1/2 cup Cointreau
  • Juice of 1/2 a lime
  • 1/4 cup superfine sugar
  • 1 orange, zested and juiced
  • 1 orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 firm peach, pitted and diced
  • 1 Granny Smith apple, cored and diced
  • 1 cinnamon stick
  • 1 liter club soda (optional), chilled

Steps

  1. In a large pitcher or bowl, combine the red wine, brandy, cointreau, lime juice and superfine sugar. Stir until the sugar dissolves in the liquid.
  2. Using a peeler, carefully peel the zest of one orange into large strips. Add the orange zest to the wine mixture. Cut the zested orange in half and squeeze the juice of the orange into the wine mixture.
  3. Slice the remaining orange and one lemon into thin rounds. Add the citrus slices to the pitcher.
  4. Pit and dice one large firm peach. Add the peach to the pitcher. Core and dice one large Granny Smith apple. Add the apple to the pitcher.
  5. Add a stick of cinnamon to the pitcher, and stir all of the ingredients together. Refrigerate the sangria for 3 hours or overnight in order to allow the flavors to develop.
  6. Right before serving, add the club soda to the pitcher of sangria. Ladle the sangria mixture into glasses, garnish with a slice of citrus fruit and serve.

Ingredients

  • 1 bottle of white wine (White Rioja or Sauvignon Blanc)
  • 1/2 cup limoncello
  • 1/4 cup superfine sugar
  • 1 cup honeydew balls
  • 1 cup watermelon balls
  • 1 cup charentais melon or cantaloupe balls
  • 1 orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 lime, sliced into thin rounds
  • 2 cups lemon flavored sparkling water, chilled
  • 1 bunch of mint, for garnish

Steps

  1. To a pitcher or large bowl, add one bottle of white wine, limoncello, and agave nectar. Stir the wine mixture until the agave nectar has fully dissolved.
  2. Using a melon baller, make honeydew, watermelon, and charentais melon balls. Add 1 cup of each type of melon to the wine mixture.
  3. Slice the orange, lemon, and lime into thin rounds. Add the citrus rounds to the wine mixture.
  4. Refrigerate the mixture for 3 hours or overnight to allow time for the flavors to develop.
  5. Add the chilled lemon flavored sparkling water to the pitcher. Ladle the mixture into glasses. Garnish with fresh mint and serve.

Ingredients

  • 4 cups boiling water
  • 4 bags black tea
  • 1/2 cup superfine sugar
  • 1 bottle Spanish table wine (Rioja)
  • 1/2 cup Cointreau
  • Zest and juice of 1 lemon
  • 1 lemon, sliced into thin rounds
  • 1 orange, sliced into thin rounds
  • 1 large firm peach, diced
  • 1/2 pounds cherries, pitted
  • 2 cups sparkling lemonade

Steps

  1. In a medium pot on high or in a large kettle, bring 4 cups of water to a boil. Add bags of tea and superfine sugar to a large heatproof jar or pitcher. Pour the boiling water over the tea and sugar. Let the tea steep for 4-6 minutes, or as directed on the box. The sugar will also dissolve while the tea steeps. Remove the tea bags, stir the mixture, and allow the tea to cool.
  2. Once the tea has cooled, add it to a large pitcher or glass bowl. To the pitcher, add the red wine, and cointreau.
  3. In thick srips, zest the lemon with a peeler. Be careful to remove only the yellow part of the zest, omitting most of the bitter white pith. Add the zest to the wine and tea mixture.
  4. Cut the zested lemon in half, and add the juice of the lemon to the pitcher.
  5. Slice the lemon and orange into thin rounds and add them to the pitcher. Dice a peach, and add it to the pitcher. Finally, pit the cherries and add them to the pitcher.
  6. Refrigerate for 3 hours or overnight to allow time for the flavors to develop.
  7. Before serving, add the sparkling lemonade to the mixture. Fill a glass with ice, and ladle the sweet tea sangria into the glass. Garnish with a slice of lemon. Serve immediately and enjoy.