It may be too early in the week but I just had to post a sangria recipe before the summer’s over! Sangria is a common wine punch made popular from Portugal and Spain. The wine (usually red) is added with rum, brandy or other spirits, and is sweetened by sugar and fruit.
I juiced some Valencia oranges, they are very sweet and in season during the summer. I only added slices of citrus fruits to keep it simple and not absorb too much rum flavor. A basic white rum and a medium-bodied red wine such as a Spanish Tempranillo work well here. I also like agave syrup in this recipe instead of sugar. When you’re ready to serve the sangria, make sure you put ice in your glasses and not in the pitcher. Enjoy this drink with a refreshing Cold Corn Salad.
Traditional Spanish Sangria Recipe
1 lemon, sliced in rounds
1 lime, sliced in rounds
1 orange, sliced in rounds
1 cup white rum
1/4 cup agave syrup
1 bottle dry red wine (a medium-bodied Spanish wine such as Tempranillo works great)
1 cup (or more) freshly squeezed orange juice
Thinly slice the lemon, lime and orange and place in a large glass pitcher. Pour in the rum and agave and mix well. Chill in refrigerator for at least 2 hours or overnight to let the fruit soak in the flavors.
When ready to serve, lightly crush the fruit with a wooden spoon and stir in wine and orange juice. Pour in nice glasses on ice.
Total Time: 2 hours 30 minutes (2 hours for chilling)
Yield: 6-8 glasses
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