By Claudia Hollander-Lucas
This summer beverage is festive and refreshing, often served in Spain with a seafood or veggie paella. A red sangria is served with a meat paella. I have brought this to summer parties and it’s been quite the hit ~ Buen provecho!
Ingredients
Keep all ingredients cold
1 liter dry white wine
3 cups seasonal fruit (e.g. blueberries, peaches, orange slices)
¼ cup key lime juice concentrate or 1 squeezed fresh lime
½ cup granulated sugar
⅛ cup dry brandy
⅛ cup orange liqueur
12 oz. seltzer water
Ice cubes as needed when serving
Directions
Makes about 1½ quarts
1. Peel citrus and cut fruit into bite-size slices.
2. In a large bowl, combine wine, brandy, and orange liqueur.
3. Add the fruit and lime juice to the alcohol mixture.
4. Let sit covered in fridge for minimum of 30 minutes and then take out to taste. Add up to ½ cup sugar to taste.
5. Return mixture to fridge for at least an hour longer to continue the marinating. It keeps overnight.
6. Ladle into a festive pitcher or two before serving.
7. Add the seltzer and ice cubes to taste.
8. Serve sangria, making sure that each glass has fruit in it.
Note: This is a recipe open to all sorts of variations – no alcohol, no sugar, using a flavored water, etc. Adding the bubbly seltzer and ice cubes perk up the mixture, but after a few hours dilutes it. In other words, add the seltzer to what is being served, or it will become flat.
