I would like to collect some sangria recipes

[Skidmore]

since I don't have any. I did see a sangria being made on a cooking show using white wine and peaches and herbs and spices. It looked interesting. Just thought we might get a start on summer...rush the season, and then we could spend the summer in a warm fuzzy glow.

[calico1]

1. My parents had a neighbor who would bake

wonderful pastries and cakes and sell them. She also made Snagria and sold it. Her recipe was a secret but one time I was visiting and she let me in on the recipe, figuring I'd be too far to let any of her customers know. I have never actually made it but I have had some of the kind she made and it was very good. The recipe is simple:

I can each of frozen juice concentrates of:
Orange
Pineapple
Grape

I bottle Burgundy

a shot of Angostura

[yellowdogintexas]

2. I had the most fantastic white sangria in Tucson..it was fabulous. And had

it several times in Spain, with red wine of course.

[Kali]

6. was that at Casa Vicente? (Tucson)

drool - oh man that place is yummy

[Puglover]

3. By far the best Sangria recipe I've ever made.....

From Cook's Illustrated.

The best sangria is based on cheap wine and uses oranges and lemons as the only fruit.
The Problem: Many people mistake sangria for an unruly collection of fruit awash in a sea of overly sweetened red wine. There's also the premade sangria sold in liquor stores, which is at once sugary, watery, and flavorless--a poor substitute for Hi-C.

The Goal: A robust, sweet-tart punch.

The Solution: Start with cheap red wine, which actually makes a better sangria than the expensive stuff. (Experts told us that the sugar and fruit called for in sangria throw off the balance of any wine used, so why spend a lot on something that was carefully crafted?)We experimented with untold varieties of fruit to put in our sangria and finally concluded that simpler is better. We preferred the straightforward tang of citrus in the form of oranges and lemons. And we discovered that the zest and pith as well as the fruit itself make an important contribution to flavor. Orange liqueur is standard in recipes for sangria, and after experimenting we found that here, as with the wine, cheaper was just fine, this time in the form of Triple Sec. Fortification with any other alcoholic beverage, from gin to port to brandy, simply gave the punch too much punch. What we wanted, and what we now had, was a light, refreshing, very drinkable drink.


The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher. An inexpensive Merlot is the best choice for this recipe.
INGREDIENTS

2 large juice oranges , washed; one orange sliced; remaining orange juiced
1 large lemon , washed and sliced
1/4 cup granulated sugar
1/4 cup Triple Sec
1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled


1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.

2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

[trotsky]

4. A sangria recipe given to me by a genuine Spaniard

3-4 Liters of red wine
Fruit of your choice: apples, pears, peaches, oranges, bananas, pineapple (the more the merrier)
~1 cup of sugar - adjust to your taste
Optional: fruit juice (he gave the example of adding pear juice if you didn't have any pears)
And finally, 2-4 cups of a hard liquor - he specifically mentioned Cointreau or Rum

Mix it all up, let it sit a bit, then enjoy.

[1gobluedem]

5. This is the one I use

Big bottle of Burgundy
2 liters lemon/lime pop
orange slices
pineapple chunks
pitted fresh cherries

I usually use a little less of the pop.

Combine wine and pop, add fruit and chill for a couple of hours. Serve over ice. My book club loves it.