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.
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Labels: beverage, recipe, sangria, spain, wine
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