“New from the Kitchen”
Recipe of the Month – February 2017
Appetizers & Sorbets: Sangria
Over the years I have made a lot of Sangria, but I found this basic recipe on a website “about.com” and think it is one of the best I have ever made. Very berry forward use a Cabernet, Merlot, Rioja, Zinfandel or Shiraz and don’t pay over $10 since you adding a lot to the wine.
1 50 Ml bottle of red wine
1 lemon cut into wedges
1 Orange cut in to wedges
1 lime cut into wedges
2 tablespoons sugar
Splash or orange juice or lemonade
2 shots of triple sec
1 cup raspberries
1 small can or dices pineapple with juice
4 cups ginger ale
Pour the wine into a large pitcher and juice from the lemon, lime and orange wedges into the wine. Toss in the wedges and pineapple then add the sugar, orange juice and triple sec.
Chill overnight up to 24 hours. Just before serving add the ginger ale, raspberries and ice.
You can adjust the amount of sugar and fruit for your preferences but the longer it has to marinate the better, at least 3 hours.