Sangria and more - The Jewish Standard

Sipping sangria, (even non-alcoholic using a nice cold natural fruit-punch base), sitting outside enjoying a cool spring night, enjoying a delicious barbecue… does it get any better??

My youngest son, Michael, just finished his junior year of college and we celebrated with a nice cold glass of red sangria with fruit. According to my daughter, Rachel, the wine-soaked fruit at the bottom is the best part. Even my oldest son, Josh, just bought a nice glass pitcher with a spigot to make sangria serving easy. I say it’s a wonderful way to usher in the spring and summer.

A basic sangria recipe is easy and the fun begins when you add your own ingredients like fruit. A salesperson in a local liquor store once told me that buying an expensive brand of sangria is not necessary. I knew I liked the store!!! He added that no one will be able to tell the difference once all the fruit is added.

So if you would like to make your own sangria, here are two recipes, one for red and one for white. Be sure to invite me over to sample!!!

Red sangria

1 bottle of red wine like merlot, zinfandel, or cabernet sauvignon
1 shot of brandy or rum
1 orange and one lemon, halved
1 tbsp. sugar (optional)
2 cups lemon or club soda or ginger ale
Lots of fruit, e.g., cut up apples, plums, peaches, nectarines, raspberries, and blueberries.

Squeeze the orange and lemon juices in the wine in a pitcher. Add the sugar and brandy. Put in the fruit. Chill overnight. Add the soda just before serving.

White sangria

1 bottle of white wine like pinot gris, chardonnay, sauvignon blanc, or Chablis
2/3 cup sugar
1 cup orange juice
1 shot of brandy or rum
1 lemon and 2 sliced oranges
2 cups lemon or club soda or ginger ale

Squeeze the lemon juice in the wine in a pitcher and add the orange juice and brandy or rum. Add the sugar. Put in the fruit. Chill overnight. Add the soda just before serving.

Cooking with Beth

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