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 Message 13759 of 20656 in Recipe Exchange
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Subject: Re: Sangria?
From: Amy B
Posted: Thu Sep 1. 2005, 23:13 UTC
Followup to: "Sangria?"  by mmmm  (Thu Aug 18. 2005, 01:15 UTC)
Hi, brand new newbie here!

My favorite, from an actual Spanish person :) :

(Makes a lot, can be easily halved, as this calls for about 4 bottles of red):

3 liters red wine (I use a Rioja)
1.5 liters of Lemonade or Lemon Fanta (premixed Country Time or other "fake" 
lemonade works fine)
1 cup or more of brandy
quick pour of whisky (to start)
1/4 cup of sugar (to start)
sliced orange, lemon and/or peach

Mix the lot together.  Best if made a day or so in advance, stirring 
occasionally and tasting.  I tend to add more sugar and whisky to my own 
taste.  I find the sangria served in most restaurants way too sweet.  For 
those with sweeter palettes I've successfully substituted Cointreau for the 
whisky.  This recipe ends up dry but fruity, my favorite combo.

I'm a culinary student (concentrating in Pastry), so my expertise is more in 
the food flavor combos, so I hope I haven't overstepped the more knowledgable 
folks here!

Cheers,
Amy B.


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