• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 12
    OK

    Sangria

    It’s not a Spanish meal without this timeless blend of wine, brandy, and fruit juice. Although Sangria is often associated with the Old World, it’s enjoyed all over the Americas.

    Terry Hope Romero is a cookbook author. Her books include Viva Vegan!, and the best-selling Veganomicon (with co-author Isa Chandra Moskowitz).

     

     

     

     


    Ingredients
    1
    orange (preferably a Valencia or “juice” orange)
    1
    lemon
    1/2
    cup
    simple syrup
    2/3
    cup
    brandy
    1/2
    cup
    fresh orange juice
    2
    tablespoons
    fresh lemon juice
    3
    cups
    mixed fresh fruit, such as apple, papaya, pineapple, mango, any melon, strawberries, or raspberries, chopped into bite-size pieces
    1
    (750 ml) bottle dry red wine, chilled
    *
    Ice cubes, optional
    Directions
    Wash the orange and lemon well.
    Use a heavy, sharp chef’s knife to quarter the fruit and slice each piece into paper-thin slices, discarding any seeds.
    In a large glass pitcher, combine the simple syrup, brandy, orange juice, lemon juice, sliced orange, lemon, and chopped fruit.
    Stir and set aside for 30 minutes for the fruit to absorb the brandy flavors.
    Before serving, pour the chilled red wine into the pitcher and stir into the brandy mixture.
    To serve, pour the sangria into 16-ounce glasses and use a large spoon to ladle in plenty of fruit. Serve immediately.
    If desired, add a few ice cubes to help temper the alcohol.
    Variations: Use a good-quality fruity brandy, such as Calvados. Add 2 tablespoons of the following: A sweet crushed port wine, Grand Marnier or Cointreau, or a good cherry brandy. For a sweeter sangria, stir in more simple syrup.
    Reprinted With Permission From From Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

    The base number of servings for this recipe is 12
    OK

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