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Post by Scott W on Mar 7, 2019 19:38:02 GMT -5
I’m making a batch of sangria to take Saturday to our hotel in Newark as we will be going out for Portuguese after the NY pipe show. I have apples, pears and oranges mascerating in sugar, a little Brandy and a pinch of cinnamon. I mixed 2 L of red wine with 750 ML of Brandy and 750ML of Sunny delight (makes the best in my opinion) will let the wine and fruit sit separately overnight then combine tomorrow and let sit overnight again for consumption Saturday night.
Anyone else make this?
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highwaycobbery
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Post by highwaycobbery on Mar 7, 2019 19:39:54 GMT -5
My wife likes it straight out of the box.🙄
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Post by blackmouth210 on Mar 7, 2019 19:55:23 GMT -5
We go the lazy route because we are no connoisseurs. My wife buys a Sangria mix sold at Olive Garden to make at home.
Not sure what she adds but it's simple. Just following the instructions yields a Sangria we both like. Cheap amd quick.
I'm sure our Sangria wouldn't win any awards. But we like it.
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Post by Scott W on Mar 7, 2019 20:14:48 GMT -5
My wife likes it straight out of the box.🙄 Try this, you’ll like it. So easy to make |
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Post by Ronv69 on Mar 7, 2019 20:21:07 GMT -5
Back in the 70's when we water skied every day we went through a bunch of the half gallon jugs. We mixed it half and half with Sprite in mug full of ice and drank it all day. Just enough alcohol and plenty of energy and cool drink to make the day flow smoothly. Haven't had any in decades.
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Post by Deleted on Mar 7, 2019 20:25:58 GMT -5
Scott, your recipe sounds awesome 👍. I just copied and pasted in my Pages app and clouded. I will definitely make this during Spring and Summer.
I use to really enjoy Portuguese food. Back on Long Island, in Farmingville there are a few excellent Portuguese restaurants, in an area where many Portuguese people live and shop. My favorite dish is served with goat, fresh clams, potatoes and fresh vegetables. I can still smell the fresh baked hard crusted bread made with lard. Perfect for soaking up all the liquid in the dish.👌👍👍
ENJOY THE WEEKEND!!!
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Post by Scott W on Mar 7, 2019 20:28:55 GMT -5
Scott, your recipe sounds awesome 👍. I just copied and pasted in my Pages app and clouded. I will definitely make this during Spring and Summer. I use to really enjoy Portuguese food. Back on Long Island, in Farmingville there are a few excellent Portuguese restaurants, in an area where many Portuguese people live and shop. My favorite dish is served with goat, fresh clams, potatoes and fresh vegetables. I can still smell the fresh baked hard crusted bread made with lard. Perfect for soaking up all the liquid in the dish.👌👍👍 ENJOY THE WEEKEND!!! Thank you buddy, that food sounds amazing. Just so you know I have made the same recipe with red wine, white wine, rose wine, and champagne. I learned the cinnamon trick from a Spanish woman I worked with. My wife and I came back from Spain and we had the most amazing sangria in Barcelona. I asked the woman, who is from Madrid, “how do they make their sangrias so good?“. She said you have to add some cinnamon to the fruit. Game changer |
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Post by Deleted on Mar 7, 2019 20:39:10 GMT -5
Scott, your recipe sounds awesome 👍. I just copied and pasted in my Pages app and clouded. I will definitely make this during Spring and Summer. I use to really enjoy Portuguese food. Back on Long Island, in Farmingville there are a few excellent Portuguese restaurants, in an area where many Portuguese people live and shop. My favorite dish is served with goat, fresh clams, potatoes and fresh vegetables. I can still smell the fresh baked hard crusted bread made with lard. Perfect for soaking up all the liquid in the dish.👌👍👍 ENJOY THE WEEKEND!!! Thank you buddy, that food sounds amazing. Just so you know I have made the same recipe with red wine, white wine, rose wine, and champagne. I learned the cinnamon trick from a Spanish woman I worked with. My wife and I came back from Spain and we had the most amazing sangria in Barcelona. I asked the woman, who is from Madrid, “how do they make their sangrias so good?“. She said you have to add some cinnamon to the fruit. Game changer I’ve had Sangria in Spain at a tapas bar, their rendition used cinnamon stick, which I in turn have also used. They would not share the recipe of course. |
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Post by pepesdad1 on Mar 7, 2019 21:11:15 GMT -5
If you are traveling, be careful about "open container laws"...can put a real hurtin on your fun.
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Post by Scott W on Mar 8, 2019 9:32:08 GMT -5
If you are traveling, be careful about "open container laws"...can put a real hurtin on your fun. I put it in a closed cooler in the trunk and tape around the cap just in case. I hear you though. |
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Post by Legend Lover on Mar 8, 2019 13:08:59 GMT -5
I've never made my own sangria, but I've had a few decent versions in Spain. I might just bookmark this thread for the summer. Thanks for the idea and the recipe Scott W. |
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Post by Dramatwist on Mar 8, 2019 13:13:15 GMT -5
Sounds wonderful! I predict a large pitcher of it in my near future!
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Post by Scott W on Mar 8, 2019 15:16:02 GMT -5
I’m adding the fruit in about 30 minutes so I can soak for at least 24 hours. I’ll snap a pic
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Post by unknownpipesmoker on Mar 8, 2019 15:46:17 GMT -5
Memories..
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Post by Scott W on Mar 8, 2019 16:07:22 GMT -5
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Post by unknownpipesmoker on Mar 8, 2019 16:53:56 GMT -5
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Post by acefour on Mar 8, 2019 17:39:20 GMT -5
This is a Sangria recipe from I have been using from a good friend. I’m not sure where he got the recipe to give it proper attribution but this makes a great summer drink.
Sangria Recipe Ingredients
1 (750-ml) bottle red wine
1/4 cup brandy
1/4 cup orange flavored liqueur
2 tablespoons lime juice
2 tablespoons orange juice
1/4 cup sugar
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored, and cut into thin wedges
1 (750-ml) bottle sparkling water, chilled
Sangria Recipe Directions
Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the sparkling water.
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