Sangria
An Iberian Libation
For a time when I was a kid my parents threw a big lawn party every summer. They'd invite 20 to 30 people serve grilled pork chops and chicken, two or three different salads, and a few other side dishes. Liquid consisted of gallon bottles of Almaden (this was back when Almaden was a good California wine) and a couple of pictures of sangria.
Unlike many foods that have come into and gone out of fashion, sangria has remained popular. Lot's of variations have shown up over the years, but my preference is still for the red wine and citrus juice version that I would sneak tastes of all those years ago.
I tweaked my standard sangria recipe for the granita by adding a bit more sugar and leaving out the ginger ale. But the recipe below is what I make for drinking at parties. Note that a cheap but decent wine works fine. Using a high quality wine is a waste of money, I typically use something like $10 - $12 Chianti.
For a time when I was a kid my parents threw a big lawn party every summer. They'd invite 20 to 30 people serve grilled pork chops and chicken, two or three different salads, and a few other side dishes. Liquid consisted of gallon bottles of Almaden (this was back when Almaden was a good California wine) and a couple of pictures of sangria.
Unlike many foods that have come into and gone out of fashion, sangria has remained popular. Lot's of variations have shown up over the years, but my preference is still for the red wine and citrus juice version that I would sneak tastes of all those years ago.
Why does man kill? He kills for food. And not only food: frequently there must be a beverage. ~ Woody Allen
I just completed an article on granitas for NPR's Kitchen Window (I don't yet know when it will be published) and as I tried to think of recipes I knew I wanted to do one that used wine. As I thought further on it and researched the topic it occurred to me that sangria would make a nice granita. And I was right, although it's better suited to use as an Intermezzo than as a dessert.I tweaked my standard sangria recipe for the granita by adding a bit more sugar and leaving out the ginger ale. But the recipe below is what I make for drinking at parties. Note that a cheap but decent wine works fine. Using a high quality wine is a waste of money, I typically use something like $10 - $12 Chianti.
Sangria
1 qt robust red wine
Juice of 2 lemons – reserve rind
Juice of 2 limes – reserve rind
Juice of 2 oranges – reserve rind
1/2 c sugar
1 can ginger ale
1 lemon – quartered
1 lime – quartered
1 orange – sliced
Mix fruit juices and wine and dissolve sugar in mixture. Add rinds and refrigerate at least six hours. (May be made a day ahead.)
Twist 1 lemon and lime quarter and several slices of orange into a large pitcher. Toss in remaining fruit and add wine mixture and ginger ale. Serve.
11 Comments:
This looks delicious, Kevin -- thanks for sharing the recipe. I'm always on the lookout for new, good sangria options. Usually I use one that I scammed from Jaleo in Washington DC, but it's much more complicated and, dare I say, higher octane. Plus, it makes a HUGE batch...which, somehow, always seems to disappear at parties. Hmm. This one looks like a more reasonable amount. Excellent...and cheers to you!
Genie,
I spent a long time refining this recipe, it may not work for everybody, but it works for me. And like you I've made huge batches for parties (with the hope some would be left over) and no more than a glass or so ever is.
I keep the octane low (after experimenting with adding brandy and even vodka) because it tastes like it should be quaffed and I don't want to get my guests drunk.
My recipe is very similar~ but I haven't thought to add the gingerale. I guess that makes mine Hi Octane... I will take the hint next time!
I am looking forward to the granita next!
Sandi,
The ginger ale adds a bit of effervescence and a bit of spice. Both effects are in the background but boost the drinks punch a bit without adding more alchohol.
If you're the designated driver, it's much better to have a picture of sangria!
:-)
CC,
No more alcohol in this than a beer -- well, not much more. And it's always better to have the sangria than a picture.
I can't believe I'm the only person who wants to know what that thing next to the sangria is--and where the recipe is! Though I'm thinking the foil wrapper may mean it's take-out. Either way, and despite the iceberg lettuce, putting it in there is just cruel. Very cruel.
Susan,
It's another stab at a homemade gyro. I'm getting closer but I'm not quite there yet. And sorry about the iceberg, but I had an urge for bluecheese dressing on a wedge of iceberg (it's something I remember from fancy restaurants as a kid).
Nobody ever needs to apologize for iceberg lettuce when it's holding up some blue cheese dressing. Homemade, I hopw. : )
What kind of bread is that?
Oops. That should be hope obviously. The only time I don't hit 'preview' . . .
Susan,
Yes, homemade dressing, and that's a flat bread from the local middle-eastern market.
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