Top | The Foods and Wines of Spain
(recipe, Caroline Cummins)
Nothing is more satisfying in summer than an icy cold sangria. When I think of Spain, some of my most pleasant thoughts are of beachside restaurants, where one goes in bathing suit straight from a dip in the Mediterranean to eat paella and sip sangria.
Sangria slides down easily, so prepare plenty, increasing the recipe by an amount desired. Start preparation several hours in advance.
- 1 bottle (24 ounces) dry, full-bodied red wine, preferably of Spanish import from Valencia or Valdepenas
- 2 Tbsp. orange juice
- 2 Tbsp. orange liqueur (optional), such as Gran Torres or Grand Marnier
- 1 Tbsp. sugar
- Orange and lemon slices
- Apple and/or peach wedges
- 1 cup club soda or sparkling water
- MIx together in a large pitcher all ingredients except the club soda. Cover and refrigerate several hours or overnight. Add the club soda and ice cubes. Serve very cold in balloon-shaped wine glasses or in Spanish earthenware mugs (without handles).