Prep 20 mins
Cook 0 mins
From CULINARIA SPAIN & recipe editor Ingeborg Pils comes this recipe straight from Majorca, known as Spain's *Island of Wine* for its long tradition of excellence. Altho the vineyards are sml by modern stds & produce 1.5 mil liters for export, demand for the wine is so great on the island that very little wine is actually exported. This recipe was described as authentic, but strangely did not suggest a particular red wine. Since I do not feel qualified to choose for you, I will leave that to your best judgment. (Time *does* include time for fruits to sit in the sugar) *Enjoy*
- 1 orange (well-chilled)
- 1 lemon (well-chilled)
- 2 peaches (well-chilled)
- 2 tablespoons sugar
- 1 liter red wine (well-chilled)
- 2 ounces brandy (well-chilled)
- 1 cup mineral water (well-chilled)
- Using a sharp knife, cut away the rind from the orange & lemon in a spiral motion. Remove the pith from both fruits & slice the flesh.
- Peel peaches, halve them, remove the pits & cut the flesh into pieces.
- Place the fruit in a lrg glass pitcher, sprinkle w/the sugar & allow mixture to sit for 10-15 minutes in the refrigerator.
- Add red wine, brandy + mineral water, stir gently to mix well & serve immediately.
- NOTE: The recipe emphasized strongly that all ingredients should be well-chilled & sangria should *ALWAYS* be served *ICY COLD* !
Save your wine. I just did this recipe and it is not a sweet sangria. It simply tastes like Merlot. I had a beautiful sangria at the Columbia Restaurant the last time I was in Florida and it was 1000 times better than this one that is touted as "The Real Deal."
Oh is this good. Only thing i think will be better is an hour from now when the flavors have had longer to blend. Best Sangria ever and easy!
we've been sampling sangrias of late and this one is, we have decided (being rather full of it at the moment), the best! A good bottle of tempranillo gave its all in an even better cause. Not too sweet. Not too fruity. Just right! Thanks, Ace!