by EMERSON SLOANE
For me, summertime means enjoying a fresh sangria. Sangria is a simple beverage at heart--consisting of wine, chopped fruit, and a sweetener, and, sometimes, a little bit of brandy. Traditional sangria is blood red--no wonder since the name for the beverage derived from the term for "bloodletting" in Spanish.
Here, we're serving up three sangria recipes for you to enjoy this summer. One is a traditional red sangria, one is a personal favorite of mine made with Prosecco and limoncello, and the third is a sublime cucumber and lime concoction made with a Sauvignon Blanc. When this beverage is made with a sparkling white wine like Prosecco or with a white wine, it is called sangria blanca.
These recipes make about 10 servings, so if you're going to have company, you'll want to make more. But, seriously.
SANGRIA TRADITIONAL
1 750 milliliter bottle of dry red wine
1 cup of orange juice
1/4 cup of brandy
Agave nectar or sugar
Orange slices, halved
Lime slices, halved
Fresh strawberries
Fresh mango wedges
1 12 ounce can lemon-lime flavor carbonated beverage
Fresh mint leaves
Ice cubes
In a large glass or plastic pitcher stir together wine, orange juice, and brandy. If desired, sweeten to taste with agave nectar or sugar. If desired, add orange slices, lime slices, strawberries, and/or mango wedges. Cover and chill until ready to serve.
Just before serving, add carbonated beverage; stir gently. Serve over ice. If desired, garnish with mint.
MIXED-BERRY LIMONCELLO SANGRIA
Three different berries make this sweet-tart white sangria recipe three times as delicious. The colorful berries mingle with pink lemonade concentrate and a generous splash of limoncello for a refreshing twist.
1 cup fresh raspberries
1 cup halved strawberries
1/2 cup fresh blackberries
1 medium lemon, thinly sliced
1/2 12 ounce can frozen pink lemonade concentrate, thawed (3/4 cup)
1/2 cup (4 ounces) limoncello (lemon-flavored liqueur)
2 750 milliliter bottles Prosecco, chilled
In a large pitcher or glass jar combine raspberries, strawberries, blackberries, and lemon slices. Stir in lemonade concentrate and limoncello. Cover and refrigerate for at least 4 hours or up to 24 hours to blend flavors.
Just before serving, add Prosecco. Serve in glasses over ice.
CUCUMBER SANGRIA
1 small honeydew melon
1 seedless cucumber, thinly sliced
1 lime, thinly sliced
12 fresh mint leaves
1/4 cup lime juice
1/4 cup honey
1 750 milliliter bottle Sauvignon blanc, chilled
1 liter bottle carbonated water, chilled
Fresh mint sprigs or leaves
Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.
To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.
© 2015 Haven Style