Red Sangria with Brandy-Soaked Fruit

Sunday, May 5, 2013

So I'm going to pretend that a whole month didn't just pass since my last post. Because if anyone were to ask me where that time went, I wouldn't know. Can I offer you a drink?

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I was hoping things might slow down work-wise a bit for the summer (though unsure why - I guess when I was in school, summer was a time of lazy afternoons, picnics, tall grasses, and singing cicadas) but it seems they are only picking up and I feel I'm caught in a perpetual whirlwind of always running out of time. Although I'd much rather spend lazy summer afternoons sitting on a porch or a terrace, sipping sangria.

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And I would love to get back into making tasty things, arranging them, photographing them, writing about them on a more regular basis. But as things been lately, when I look at the clock, it's Sunday night, and then I say, well, I'll do it later. And before I know, a month passes. So that's where I've been. With that said, how about that drink?

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About a year ago, we've had a white sangria around these parts. So let's try a red one. For this one, I've soaked the fruit in brandy prior to adding the wine for better extraction and more fruity flavor. This method also works if you are pressed for time to serve it. I find that with all the sweetness from the fruit and agave syrup, dry red wine works best. Enjoy!

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Red Sangria with Brandy-Soaked Fruit
(Serves 12-16)

You will need:
1 cup brandy
1/4 cup agave syrup
1 sweet apple (such as fuji), cored, sliced into 1/4 inch pieces
1 granny smith apple, cored, sliced into 1/4 inch pieces
1 pear, cored, sliced into 1/4 inch pieces
1 orange, sliced into wedges
1/2 lemon, sliced into thin rounds
1 lime, sliced into thin rounds
2 bottles of dry red wine
A splash of orange juice (about 1-2 oz)

Directions:

Place sliced fruit in a punch bowl or a glass pitcher. In a measuring cup, combine brandy and agave syrup, stir until syrup is fully dissolved, and pour over the fruit. Stir to combine and let sit for about 15 minutes to half an hour. Add in the wine and the orange juice, stir well. Cover and refrigerate for at least two hours or over night. Ladle or pour into glasses with a little of the fruit; serve chilled.

1 comments:

Paula Montenegro said...

There was a time when white sangria (called clericó) was all the rage here, especially in summer. I hardly ever make it with red wine, it makes me sleepy. It looks great with the added brandy Kat! And some berries would be wonderful too.

 

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