Recipes for sangria

Sydney Meers Crazy Simple White Sangria

Sliced fruit (mango, lemon, orange, apple)

cup dried cherries

Cinnamon stick

3 cups of dry white wine (preferably a blend of chardonnay, sauvignon blanc and Spanish viura)

1 cup of viognier (white wine)

 cup tempranillo red wine (or any medium bodied, dry red wine)

Powdered sugar

Loosely fill a large pitcher with sliced fruit (reserving a few orange or lemon slices for garnishes), dried cherries and cinnamon stick. Add the wines. Add powdered sugar as desired, one tablespoon at a time. Stir and add ice. 

Note The chef/owner at Stove in Port Norfolk created this blush sangria a few years ago to complement his famous pimento cheese. Source: Sydney Meers of Stove, The Restaurant in Portsmouth.

La Tiendas Traditional Sangria

Rel Sangria Mix or Rioja Red Wine

 1/4 cup orange juice

 cup brandy

Sliced apples, oranges, limes and other fruit

2 cups chilled soda water

Ice

Combine the wine or sangria mix with the orange juice, brandy and fruit. Refrigerate for at least an hour or two.

Add chilled soda water and a small amount of ice right before serving.

Source: www. tienda.com in Toano

Classic Sangria

Serves: 8

6 tablespoons sugar

6 tablespoons water

8 strawberries, quartered

1 cup raspberries

1 cup blueberries

1 cup blackberries

8 slices peeled oranges (about 1)

5 cups dry red wine

1 cups orange juice

1/4  cup Grand Marnier

11/2 cups sparkling water

Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat and let cool.

Combine the fruit gently in a bowl. Mix the sugar-water, wine, orange juice and Grand Marnier in a large pitcher. Add the fruit and stir gently to combine.

Add the sparkling water and serve immediately or allow the mixture to sit refrigerated for up to 12 hours before finishing with the sparkling water and serving over ice.

To serve, spoon  1/4  cup of the fruit into each of the glasses and pour the liquid over.

Source: Spain and the World Table by The Culinary Institute of America

Basic Sangria Recipe

Serves: 4 | Time: 10 minutes

31/4 cups (26 fluid ounces) dry red wine

1 tablespoon sugar

Juice of 1 large orange

Juice of 1 large lemon

1 large orange, sliced thin crosswise

1 large lemon, sliced thin crosswise

2 medium peaches, peeled, pitted and cut into chunks

1 cup (8 fluid ounces) club soda

Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes.

Source: www.spain-recipes.com