a tasty glass of Sangria (recipe included)
At dinner the other night at Ramblas, a tapas café in San Francisco, I ordered a glass of Sangria on the recommendation of my friend Lorraine. When I had my first sip, the result was pleasant and unexpectedly delicious. It took me a minute to figure out that the difference was vanilla. After I verified with our server that was the case (Score for the taste buds!), I couldn’t help having another glass. I happen to think my own Sangria is pretty good, so I was excited to know about a way to kick it up.
I am going to give you my recipe with this newest edition so you can see for yourself how good it is.
Now, where recipes are required, I usually just throw stuff together and make it turn out. No great details like over at the cooking blogs…
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A bottle of red wine (maybe a Sangiovese, Barbera, or Rioja…not too expensive)
2 cups of orange juice (though I usually end up adding more later)
1 cup of a fun juice blend (I like cranberry-apple myself)
1 cup Sprite or 7-Up
A few squeezes of a lemon and lime
Cut-up pieces of fruit: oranges, apples, grapes, etc.
*Here is the best part: several sugar cubes that have been lightly soaked in vanilla–probably a couple drops each.
Put everything in a pitcher, stir, taste and adjust if need be. Then either chill in the fridge for a couple of hours, or, if like me, you can’t wait, serve immediately over ice in festive glasses, with an orange garnish.
October 17th, 2006 at 3:55 pm
great sangria at limon in SF!
October 24th, 2006 at 11:56 am
I have never been a big sangria fan. Now, all I have had is restaurant sangria. Anyhow, I went out on a limb of trust with your recipe here and took it to a welcoming BBQ for folks who just moved to town. It was WONDERFUL!!! Not only did Brian and I love it, but I got compliments from 3 of the 5 attendees, seperately. (no group peer pressure agreement) I did tweak the juice to an orange pineapple blend, but I do think the vanilla did it for me. So Good! I shall try to keep giving you credit for it, but if it continues to go so well, I may give in and claim it as “my” recipe!