The best part about having Spanish food is indulging in their social tipple – Sangria. Sangria is a local wine punch native to Spain and Portugal and I absolutely love it because I usually end up drinking copious amounts before the alcohol hits and I turn into a cooked lobster. Its usually made with cheap wine and fruit juices and here is my recipe which I found off the net and modified based on what I have on hand.
- A cheap red wine – I usually use an Australian Merlot or Pinot Noir as its sweeter
- 1-2 large juicy oranges (Use Navels they are sweeter and more juicy)
- 1 apple – diced
- Orange juice
- 1 can of pineapple juice
- 1 tbsp of fine sugar (optional)
- Some Brandy (optional)
Serves about 5 medium glasses.
- Halve the oranges and squeeze out the juice into a jug. I usually dig out the pulp as well. Cut up some of the rind and throw it into the jug.
- Add the diced apples.
- Pour the red wine into the jug.
- Add half a can of pineapple juice and a cup of orange juice
- Stir in the sugar if you like it sweet. Else just stir the mix.
- Cover and chill it in the fridge overnight or for at least 3 hours so it mellows.
- Pour into glasses and serve.
If you like it stronger, you can add a touch of brandy just before serving. I don’t as its strong enough for me. I’ve had successes thus far with this recipe and I use any cheap wine that costs between RM28-30. Merlots are sweeter and I try not to use Cabernet Sauvingons as they are dry so the taste is sappier.
You can also serve with ice but I don’t as I find it waters the drink down as the ice melts.