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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. . This traditional wine punch presents the opportunity to turn robust jug wine and fresh seasonal fruits into a festive party drink. The recipe includes a mix of firm fruits (such as seedless grapes, apple slices, pear slices) and soft fruits (like strawberries, peaches, and kiwi). The soft fruits are added to the glasses at serving time. Ingredients:
2 oranges, thinly sliced |
1 lemon, thinly sliced |
1 lime, thinly sliced |
4 cups fresh firm fruits, prepared and sliced as appropriate |
1 gallon full-bodied dry red wine, such as cabernet sauvignon |
1 1/2 to 2 cups orange liqueur, such as cointreau or triple sec |
1 1/2 cups presidente brandy |
2 bunches lemon verbena, washed and stemmed (about 2 cups) |
fresh soft fruits, prepared and sliced as appropriate |
club soda, champagne, or sparkling wine |
Directions:
1. Combine citrus slices and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy, and lemon verbena. Cover and refrigerate overnight (or up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top off with a splash of club soda.
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