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Uraniumorchids' Summer SangriaMay 31 '04 Write an essay on this topic.The Bottom Line This sangria recipe is ideal for a hot Summer night's BBQ. Sangria 1 pint organic strawberries, tops removed and cut into wedges (quartered). 1 golden delicious apple, cut into thin wedges (halved twice, then quartered.) 2 shots Grand Marnier 2 shots cognac 3 shots dark rum 1 bottle of Amador County Zinfandel or other Northern California red zinfandel 1 bottle (32 oz) apple cherry cider (typically found at Trader Joe's, Whole Foods, etc.) 1 teaspoon turbinado sugar, dissolved in the rum (obtain packets of "sugar in the raw" from your local cafe if necessary) I use a wide-mouthed 2-liter glass jar as housing for my sangria. Drop the strawberries into the jar first and cover them with the turbinado sugar, Grand Marnier and cognac while you slice the apple. Place the apple wedges in the jar, then add the rum and the wine. Fill jar with juice until container is full, then stir. Let sangria rest in the jar in your refrigerator for at least an hour before serving. Serve in tall glasses over ice.  |
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