Sunday, July 17, 2011

A Masters in Sangria

Check out that gorgeous bowl of sangria. It was made by Joey Arbeely for a recent backyard get-together. I asked Joey for the recipe and instead I got an education. Read his article below, and you too can be a hero of summer:

Sangria is all about your personal tastes.  So really, all you need is a good understanding of the foundation of Sangria recipes and then the initiative and creativity make them your own.
For me, the most important thing is the fruit--it's lively, pretty and kind of sexy. For both white and red recipes I use oranges, lemons, limes as a rule. They soak up the color in the red and flavor and are ALWAYS visually bam bam bam.

Then you can get creative. Try apple slices, peaches, pineapple, blueberry, grapes (are fantastic but usually expensive), kiwi, strawberries, etc. Don’t try bananas…it’s just nasty. 

The measurements below are not fixed – play around with them as much as you want—trust me—making a project of creating a good sangria recipe is a party in itself. 

·            A couple bottles of white or red wine
·            Your choice of fruits cut into ½ wheels or wedges (just remember that they should be able to be eaten)
·            About 4 Tbsp sugar
·            1 cup Triple Sec, or Peach Schnapps, or Blackberry Brandy. Any liquor with a fruity taste is fabulous. Gin works well also.
·            4 cups fizzy lifting drink (e.g. ginger ale, pineapple soda, sprite, 7up, lemon-lime, pretty much anything sweet, fizzy and fruity actually… or plain like club soda.. NOT tonic water. 

Pour wine into a large pitcher and squeeze the juice wedges from the lemons, oranges and limes into the wine. Toss in the citrus fruit wedges (leaving out seeds if possible) and then add sugar and liquor or gin. If you have pineapple – add it now! Chill overnight. Add all other fruits and ice just before serving. However, remember that the best Sangrias are chilled around 24 hours in the refrigerator allowing the flavors to really marinate into each other. 

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