The most beautiful word I have ever heard, San-GRI-a

In honor of the summer months, lets have some of your favorite sangia recipes. Here’s Mrs. Babe’s:

5 bottles of red wine
4-5 apples
1/2 pound strawberries
3/4 cup berry juice (we usually use Cran-something)
1 1/2 cup orange juice
juice of one lemon
1 or 2 peaches, pears, etc.
1/4 cup sugar

basically cube everything that is not a liquid (or sugar) and add it all together. Then the most important part - - let it sit in the refrigerator for at least two days to mellow out. It’s like a good chili or meaty marinara sauce.

Once the 2 days is up, you can taste it and add more wine, sugar, etc. as needed. If kept refrigerated, it lasts several weeks.

No sirree. Nothing better than sitting on the patio sipping a cold sangria with ice while the kiddies are playing

(Goes very well with croquet (sp?) or bocce ball too.

Here’s my recipe:

1 bottle red wine - usually something like Merlot
1 orange, sliced
Juice of one orange
1 lemon, sliced
1/4 cup sugar
1/2 cup Cointreau or Grand Marnier. You can use triple sec, but it’s a little to syrupy and sweet for my tastes.

Put the fruit and sugar into a pitcher, and gently crush the fruit with a wooden spoon. Don’t pulverize it; just kinda smoosh it. Add in the oj, cointreau, and wine. Mix. Allow to chill. 2 hours is the minimum, after that it seems to get better every hour.

However, because I add in the lemon and orange rind, it does tend to get a little bitter after a day or so in the fridge. Not undrinkable, but it’s definitely at it’s best after about 6-8 hours.

Yummmm!