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

In My Humble Opinion
1

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.

2

I made Sangria for Cinco de Mayo and it was okay. First time I had made it, didn’t let it sit in the fridge (just followed the recipe) but it turned out pretty good.

Don’t have the recipe with me (got it off http://www.epicurious.com).

Man, that stuff is expensive to make - the recipe I had called for the red wine (natch), brandy, and cointreau (substituted triple sec). Abe, I think I like your version better - looks fruitier!

3

I don’t like sangria. Go figger.

4

I’ve only had the pre-made kind, and it was pretty good. I’ll have to try making my own some time. Is there any particular wine you recomend using?

5

We typically use a cheap Merlot or Chianti. Something in the mid-range of dryness. Since you put so much fruit in , you don’t want to use too sweet of a wine. Or, I should say, “I don’t.”