Wednesday, April 20, 2016

Sangria (white or red) recipe

In an effort to cut down on wine spending, we've been sticking to buying wines that are $20ish or under, but over $11 (because that seems to be the critical point).  Thankfully there are plenty of really good wines out there at that price point.

But whenever we try a new wine, there are always misses, more so it seems when it comes to white wines. I usually turn these wines into sangria (or hot mulled wine when it's cold out).

My ratio for making sangria:

1 bottle of wine
1/4~1/2 cup higher-proof liquor (brandy, for instance)
1/4 cup syrup of your choice
A couple of fruits, chopped
A couple of citrus, sliced


All of this is of course customizable, depending on your taste or what fruits you happen to have on hand. For more acidic wines you'll want to have sweeter fruits, like apples, peaches, or strawberries. Some people like to add 1/4~1/2 cup of juice too.


My most recent recipe consisted of:

1 bottle of white wine (sauvignon blanc)
1/4 cup lillet rose
1/4 cup brandy
1/4 cup homemade honey basil syrup*
2 tangelos, a meyer lemon, and a lime sliced
A splash of pinot noir

*for honey basil syrup: Heat up equal parts honey and water in a pan until the honey is dissolved. Turn off the heat, add a handful of basil leaves, put a lid on it, and let it steep until the syrup cools down. Store in a mason jar. Tastes amazing in bourbon or gin cocktails.

Stir all this together in a pitcher and let it mariage in the fridge for at least half a day if you can't wait, or a full day if you can. Add ice and a splash of sparkling water when serving, or not :)

Cheers!













No comments:

Post a Comment