Monday, September 17, 2007
I have always had a love-hate relationship with Sangria. There are so many ways to make it, and I've never made an attempt at it myself. Until last weekend...We were headed over to a friends for the USC game and I was not feeling in a beer mood (believe it or not). I was bringing the "Crack Dip" and thought this would be a good, sweet balance to the spicy goodness.
Nate does not like triple sec, and we both agreed we wanted to follow a super-simple recipe that was pretty much wine & rum. I did a uber brainiac Google search for "sangria recipe" and chose this recipe from ALL RECIPES because we had all the ingredients on hand!
Here is exactly what I used:
1 Bottle Pinot Noir
1 mini can club soda
1/4 c sugar
1 1/2 c rum (Captain Morgan, the spicy-ness of the Cap'n was PERFECT for a football party!!)
1 large orange thinly sliced into rounds
1 lemon thinly sliced into rounds
1 lime thinly sliced into rounds
About 2 cups orange juice (pulp free per Nate's request)
In a large pitcher (I used 2 small pitchers but did this in just one of them)add orange, lemon, lime, sugar and rum and refrigerate at least 2 hours stirring, muddling lightly, occasionally. After the 2 hours (this is when I transferred half that mixture into a second pitcher) add wine, club soda, orange juice and about 5 ice cubes. Stir well with a wooden spoon. Refrigerate 1 to 24 hours before serving. Serve chilled or over citrus infused ice cubes.
It went fast and was absolutely delicious!!