It's the perfect season for Sangria
The host copied a page from some sort of entertaining book (it wasn't a cookbook).
I apologize for not being able to post the source, but this is a fun recipe to share.
A couple of decades ago (gulp), I went to summer school in Spain, in Salamanca.
Sangria, therefore, has a sort of warm and fuzzy place in my heart.
3 litres red wine (cabernet sauvignon)
2 cups sugar
6 to 8 ounces plain brandy
2 large lemons, thinly sliced
2 large oranges, thinly sliced
2 large apples, sliced
1 to 2 litres citrus-flavor bubbly water (orange or lemon preferred)
Mix the wine, sugar, brandy, lemons, oranges and apples in a large container.
Chill, covered, for 18 to 24 hours, stirring occasionally.
Just before serving, stir again and taste, adding additional sugar or brandy if desired.
It should have a fairly strong flavor and be fairly sweet, almost syrupy.
Add 1 litre of the bubbly water, stirring until the sangria has a thinner, more wine-like consistency and adding additional bubbly water as needed.
Pour into glasses.
Makes about 4-1/2 quarts.
Tip: Eliminate the sugar by choosing a sweet red wine, and add real eye appeal by floating more exotic fruits in the pitcher, like raspberries, nectarine, peach, and pear slices, plum halves, and blackberries. Be creative!
I am curious how it would taste using 7up or Sierra Mist instead of mineral water. Hmmmm....