Monday is not my favorite day. But I managed to muddle through and survive. At the end of the day, I like to come home, kick off the shoes, uncork a bottle and relax with a glass of vino. Since it's summer, my preferred beverage to relax with is Sangria! So when I got home this evening I made my first batch of the summer, and now I am going to share my secret of great homemade Sangria with you.
If you don't know what Sangria is, it is a alcoholic punch originating from Spain and Portugal made of red wine, fruit juices, some brandy and a sweetner. Some finish it off by serving with a carbonated water to mix it down. It's very tasty and VERY addicting.
First, FYI - BevMo is still having it's 5 cent sale. I highly recommend you take advantage of this sale while it is still on. But if you miss this one, they are bound to have another sale later this year. (Trader Joes also offers a great selection of inexpensive red wines.) I picked up four bottles of Tempra Tantrum (tempranilla/shiraz blend from Spain) for about $20. And four bottles is what I recommend for your first batch of Sangria.
Here's what else you will need: berries in season (I used strawberries, raspberries and blackberries), an apple or pear (I used green apple), some pineapple, an orange, dried cherries, brandy and sugar. You will also need a one gallon container to mix your concoction in (a milk bottle works great, but a water jug or whatever else you have on hand is great - just clean it out well).
Chop the apple, pineapple, orange and strawberries into a slice or size that will fit in the bottle's opening. Just feed it in and let it drop to the bottom. You can use as much fruit as you want - I use enough to make a nice layer about an inch or so deep on the bottom of the bottle. After you have your fruit in, use a funnel for the remaining ingredients. (If you don't have a funnel, you can make one out of paper or parchment.) Next put in a couple of tablespoons of sugar. You can also use honey if you prefer. I do NOT recommend using an artificial sweetner as it will make the wine taste funny and ruin your Sangria.
Add your first bottle of wine to cover the fruit, then add a shotglass or two of brandy. You can also add a shot of Cointreau or Gran Marnier if you like for extra zing. Add two more bottles of wine. By now the bottle should be mostly full, so the fourth bottle is meant to hold in reserve (you can add it after you've drank a couple of glasses when the Sangria is ready). Put the cap on and shake it all up to mix everything together.
Now, the most important step.....stick it in the back of your refrigerator and leave it there for several days, taking it out once or twice a day and shaking it up to mix everything up. I usually give my Sangria about five days to age. You can drink it right away, but trust me, it will be much, MUCH better if you can be patient and let it steep.
Once you can't stand it anymore, and you sooooo desperately want a glass.....pull out your best wine goblet, fill it up halfway or so with some ice (cubed or crushed - your choice really), and pour that luscious Sangria. Sit back, take a sip...and I guarantee you're gonna smile (maybe even sigh!).
After a day or two, you can pour in that 4th bottle into your steeping Sangria, maybe another spoonful of sugar and dash of brandy - and let it steep for a day or two to meld with the fruit.
One warning.....don't eat the fruit. It is NOT a taste treat.
Bottom's up!
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