AUTHENTIC SPANISH SANGRIA, alcoholic (very),low-sugar

Authentic Spanish sangria - a delicious, refreshing treat - should be on everyone's culinary 'bucket list', at least once.

The only Sangria more authentic is being served in Spain's posh hotels/restaurants 
'This tasted like real sangria; I had it in my back garden and could imagine myself in Spain,' middle-aged frequent visitor to the region 

Sangria, a irresistable blend of wine, fruit, liqueur and water, is almost a national drink in Southern Spain - a bit like our wine spritzers. Like that other Spanish stalwart, paella, there are as many varieties as there are regions.  It comes in red or white, frugal or not-so-frugal, simple with just wine, water and a little fruit, or complex with fine sugar syrups, the best vanilla pods and myriad seasonal berries.   

Today's recipe is the closest 67 has come to a Sangria served in a posh hotel in Malaga Spain.  It was proper, authentic sangria with multiple layers of fruit, fizz and alcohol.  So delicious, one glass wasn't enough; so lethal, the floor wobbled when dinner was over.  It has never been forgotten.  Most sangrias since have been refreshing and welcome but nonetheless a pale imitation of the first. 

The recipe, adapted from Spain Recipes, should carry a health warning -- it is alcoholic, very alcoholic.  Sangria hangovers can be awful.  It would be prudent to have plenty of ice or cold carbonated water available to add to the basic mix as the evening wears on. 

The key to great sangria is to make it the night before so the fruit has a chance to absorb flavours.  Serve ice-cold.

Cost: depends on the alcohol but probably from £6-7 upwards 


Party Sangria to

Ingred:
   1 bottle good Rioja, on the dry side (67 used Romeral, £11 from M&S, but there are plenty of other robust, cheaper versions available)
   one small glass/80 ml brandy
   one small glass/80 ml Cointreau or orange based liqueur
   juice of a large orange
   juice of a large lemon
   1-2 tablespoon sugar
   2 tsps vanilla extract or seeds from a vanilla pod
   a cinnamon stick or 1 tsp dried cinnamon
   1 orange, halved vertically & thinly sliced
   1 lemon, halved vertically & thinly sliced
   1 lime, halved & thinly sliced
   2-3 med peaches in med chunks
   generous handful thickly sliced fragrant strawberries (or other berries) (opt)

   1 bottle carbonated water
       
Method:

1. Juice the orange and lemon into a large jug or bowl
2. Add sugar, vanilla & cinnamon; whisk to blend
3. Add Rioja, brandy & cointreau; stir
4. Add orange, lemon & lime slices
5. Add peaches
6. Leave overnight for flavours to blend
7. Just before serving, add strawberries and cold carbonated water; stir
8. Add ice to taste (opt)

Tip:
For a non-alcohol cocktail, try No-Alcohol Sangria or
                                               Pineapple, Grapefruit & Berry Smoothie

                                                          More drinks on NavBar: Recipes1/Drinks  

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.