North316


quality posts: 108 Private Messages North316

Never tried making Sangria so I am a novice here. Any suggestions on what brandy to use?

Also, once made, how long will a pitcher of Sangria keep (provided you don't drink it all)?

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polarbear22


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North316 wrote:Never tried making Sangria so I am a novice here. Any suggestions on what brandy to use?

Also, once made, how long will a pitcher of Sangria keep (provided you don't drink it all)?


Something inexpensive is fine. We tend to use Maciera.

No idea how long Sangria will keep, as two hours is the longest any "leftover" was allowed to sit.

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darlenee1


quality posts: 8 Private Messages darlenee1

My latest sangria:
Mango Tequila
Kraken Rum
Grand Marnier
Two/three oranges
Four-six limes
2-3 peaches
three bottles red wine (whatever you want to use/get rid of)
1 liter sparkling lime water
1 liter sparkling tropical water
Delicious
I just pour the booze over the fruit until it is covered and let sit at least a few hours before mixing all the ingredients. This makes about 1.5 gallons.

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MarkDaSpark


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darlenee1 wrote:My latest sangria:
Mango Tequila
Kraken Rum
Grand Marnier
Two/three oranges
Four-six limes
2-3 peaches
three bottles red wine (whatever you want to use/get rid of)
1 liter sparkling lime water
1 liter sparkling tropical water
Delicious
I just pour the booze over the fruit until it is covered and let sit at least a few hours before mixing all the ingredients. This makes about 1.5 gallons.



How much of the rum, tequila, & Gran Marnier?

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cortot20


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MarkDaSpark wrote:How much of the rum, tequila, & Gran Marnier?



I prefer Sangria to be lighter and I go with a 1/4 cup of booze per bottle of wine. This keeps it light but you still get the flavor of whatever booze you used while not letting it dominate the overall flavors making it heavier.

CT

MarkDaSpark


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cortot20 wrote:I prefer Sangria to be lighter and I go with a 1/4 cup of booze per bottle of wine. This keeps it light but you still get the flavor of whatever booze you used while not letting it dominate the overall flavors making it heavier.



That sounds like most, but I wanted to verify. Some recipes have different proportions for booze.

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Bump for Cinco de Mayo.

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3 Berry Red Wine Sangria


Or for those too lazy to click on the link ...

3 Berry Red Wine Sangria

makes 1 pitcher


1 bottle red wine, chilled

1 cup pomegranate juice, chilled

1 cup orange juice, fresh squeezed

8 ounces strawberries

1/2 pint raspberries

1/2 pint blackberries

2 Tbsp honey

1 cup club soda, chilled

3/4 cup red seedless grapes, frozen

Garnish: mint leaves, orange slices, strawberries

Combine red wine, pomegranate juice, fresh orange juice, strawberries, raspberries, blackberries and honey in a large pitcher. Cover and refrigerate overnight or at least for 2 hours. Just before serving, add club soda and frozen grapes into the pitcher. Serve in glasses garnished with mint leaves, orange slices and strawberry slices.

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mommadeb1


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MarkDaSpark wrote:3 Berry Red Wine Sangria


Or for those too lazy to click on the link ...

3 Berry Red Wine Sangria

makes 1 pitcher


1 bottle red wine, chilled

1 cup pomegranate juice, chilled

1 cup orange juice, fresh squeezed

8 ounces strawberries

1/2 pint raspberries

1/2 pint blackberries

2 Tbsp honey

1 cup club soda, chilled

3/4 cup red seedless grapes, frozen

Garnish: mint leaves, orange slices, strawberries

Combine red wine, pomegranate juice, fresh orange juice, strawberries, raspberries, blackberries and honey in a large pitcher. Cover and refrigerate overnight or at least for 2 hours. Just before serving, add club soda and frozen grapes into the pitcher. Serve in glasses garnished with mint leaves, orange slices and strawberry slices.



this looks yummy!!

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Just in time for the 4th!!




Asti Cherry Sangria

Ingredients:
¾ oz Grey Goose Vodka Cherry Noir
1 ½ oz Pomegranate Juice
½ oz Pineapple Juice
3 oz MARTINI ASTI

Garnish: Lemon and Lime Wedges - squeezed, Cherry



Have a happy & safe 4th of July!

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mommadeb1


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MarkDaSpark wrote:Just in time for the 4th!!






Have a happy & safe 4th of July!



dang.. that looks yummy!!

RaiderSPE


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I stirred this one up on Memorial Day, but had to use some riesling instead of the Viognier.

This was very good but a little sweet. Might be a good idea to hold off on a little of the simple syrup.

F&W - http://www.foodandwine.com/recipes/mango-peach-sangria

1/4 cup mint
1 cup Grand Marnier
2 peaches, cut into thin wedges
1 bottle Viognier
1/3 cup water
1 mango, chopped
1/3 cup sugar

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

ddeuddeg


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MarkDaSpark wrote:How much of the rum, tequila, & Gran Marnier?

Based on the 1.5 gallon estimated outcome, together with the other ingredients, I figure about one bottle (750) prof each. Sounds pretty heavy for sangria, and for summertime quaffing.

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."


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North316


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ddeuddeg wrote:Based on the 1.5 gallon estimated outcome, together with the other ingredients, I figure about one bottle (750) prof each. Sounds pretty heavy for sangria, and for summertime quaffing.



Not sure if you got no sleep, or drank heavy today, or why you are responding to a really old question, but your math is WAY off.

1.5 Gal = approx 5,700 ML
3 Bottles of Wine - 2,250
2 liters of other liquid mentioned (sparking lime and whatever) = 2,000
6-8 pieces of fruit = 750 (i'm aware there isn't a conversion for this, but that would take up at least the volume of a bottle of wine)

That leaves MAYBE 600-700 ML total for the rest of the liquor, not 750 each. It's probably less than that as well.

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MarkDaSpark


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ddeuddeg wrote:Based on the 1.5 gallon estimated outcome, together with the other ingredients, I figure about one bottle (750) prof each. Sounds pretty heavy for sangria, and for summertime quaffing.



Dude! You need more sleep! That or eat a Snickers bar, you aren't yourself when you're hungry.


As North noted, that would be way too much alcohol. More likely 1/2 to 1 cup (3/4 cup more likely) of each.

You'd have 3 bottles of alcohol to 3 bottles of wine. It's usually more around 1/4 cup alcohol each (so around 1/2 to 3/4 cup total, depending on which alcohol (brandy/rum/schnapps and curacao (Gran Marnier/Cointreau/etc.)) per bottle of wine you are adding.

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ddeuddeg


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MarkDaSpark wrote:Dude! You need more sleep! That or eat a Snickers bar, you aren't yourself when you're hungry.


As North noted, that would be way too much alcohol. More likely 1/2 to 1 cup (3/4 cup more likely) of each.

You'd have 3 bottles of alcohol to 3 bottles of wine. It's usually more around 1/4 cup alcohol each (so around 1/2 to 3/4 cup total, depending on which alcohol (brandy/rum/schnapps and curacao (Gran Marnier/Cointreau/etc.)) per bottle of wine you are adding.

Very rough mental math, didn't count the fruit, same as I always do. Given that, not so far off.

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."


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ddeuddeg wrote:Very rough mental math, didn't count the fruit, same as I always do. Given that, not so far off.



Not so far off??? I think you need to let bahwm start taking care of your financial matters.


Edit: FYI, 750 ml is approx. 3.17 cups. So at least 2 extra cups of each alcohol. Not so far off?

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ddeuddeg


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MarkDaSpark wrote:Not so far off??? I think you need to let bahwm start taking care of your financial matters.


Edit: FYI, 750 ml is approx. 3.17 cups. So at least 2 extra cups of each alcohol. Not so far off?

You didn't understand me correctly. I don't count the fruit. 1.5 gallons of liquid means with 2250 + 2000 already accounted for, I need about another 1.5 liters, so about 2/3 of a bottle of each liquor, which rounds off to one bottle. You can quibble all you want about the rounding, and the fact that my numbers make for an excessively strong sangria, even for Manhattan drinkers like me, but the math itself is sound. Unless you insist on counting the fruit as part of the 1.5 liter total quantity, which in retrospect makes good sense.
Oh yes, and to answer North's question about why looking at an old thread, we've had sangria a couple of times since we've been in Spain, and I just got curious.

Always keep a bottle of Champagne in the fridge for special occasions. Sometimes the special occasion is that you've got a bottle of Champagne in the fridge. - Hester Browne
Filmmaker/winemaker Francis Ford Coppola says his two professions are almost the same and that each depends on source material and takes a lot of time to perfect.
The big difference: "Today's winemakers still worry about quality."


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MarkDaSpark


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Yea! A new recipe!

http://laylita.com/recipes/2014/04/27/melon-sangria/



Sounds like a nice white Sangria!

Especially with all the hot weather we've been having!!


Edit: And all the grappa I have!!

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Riesling Sangria with Lychees



Total Time: 20 Min plus 1 hr chilling
Servings: 10


Ingredients:
1 orange
1 cup raspberries, halved
1 Asian pear—peeled, cored and thinly sliced
1/2 cup dry sake
1/2 cup bourbon
1/2 cup fresh lemon juice
1/2 cup triple sec
2 tablespoons sugar
One 20-ounce can lychees in syrup—lychees halved, syrup reserved
Two 750-milliliter bottles slightly off-dry Riesling, chilled
Ice

Steps:
1. Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections. Squeeze the juice from the membranes and discard the membranes.

2. Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour.

3. Stir in the Riesling and serve the sangria in ice-filled wineglasses.

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Boozy popsicle recipes, including Sangria! Also one where our favorite WW vinegar might work.

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Summer is Coming!


Spicy Berry Sangria

By angelique

You want a great drink recipe with a little kick? You got it!


Ingredients
1 bottle full-bodied red wine
2 cups fresh raspberries and strawberries
1 cups Grand Marnier
1 cups apricot nectar
1 tablespoons lemon juice
4 cups sparkling water/or 7UP
1/2 a jalapeño (no seeds)

Directions:
Pour fresh raspberries into a large glass pitcher and crush with a wooden spoon. Add a few cups of ice. Pour in liqueur, apricot nectar, lemon juice, and wine (we used Liberty School Cabernet Sauvignon 2006). Stir together and top with sparkling water or club soda. Toss in sliced jalapeños.

Feel free to play around with the amounts of all the ingredients to get the right balance of flavours for you. You can also substitute your favorite orange liqueur for the Grand Marnier or you can experiment with any kind of tropical juice instead of the apricot nectar. Go wild!

We know you might be inclined to use the crappiest/cheapest wine you can find, but try to use a wine you would enjoy drinking on its own. Good wine is the foundation of a great sangria, after all.

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pseudogourmet98


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Any thoughts on whether the Cockamamie Tempranillo blend would be a good base for a classic Sangria?

MarkDaSpark


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pseudogourmet98 wrote:Any thoughts on whether the Cockamamie Tempranillo blend would be a good base for a classic Sangria?



Anything fruit forward would be good.

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cortot20


quality posts: 284 Private Messages cortot20
pseudogourmet98 wrote:Any thoughts on whether the Cockamamie Tempranillo blend would be a good base for a classic Sangria?



I would choose a lighter red or use a sparkling water to thin it out a bit.

CT

MarkDaSpark


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Reminder that it's best to make Sangria a day ahead!


7 Summer Sangria recipes

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chipgreen


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MarkDaSpark wrote:Reminder that it's best to make Sangria a day ahead!


7 Summer Sangria recipes


In order to let the fruit get saturated, or...?

MarkDaSpark


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chipgreen wrote:In order to let the fruit get saturated, or...?



More to let the fruit infuse the wine more. The fruit is saturated within a few hours.

Try it both ways. Make one batch the day before, and put it in the refrigerator overnight. Then make another batch a couple of hours before serving.

The overnight one should be better.


Edit: Probably more for red sangrias on the overnight. White sangrias probably don't need overnight.

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chipgreen


quality posts: 278 Private Messages chipgreen
MarkDaSpark wrote:More to let the fruit infuse the wine more. The fruit is saturated within a few hours.

Try it both ways. Make one batch the day before, and put it in the refrigerator overnight. Then make another batch a couple of hours before serving.

The overnight one should be better.


Edit: Probably more for red sangrias on the overnight. White sangrias probably don't need overnight.


Thanks, one of these days I will make Sangria! I Ninja'd some wine smoothies once that were pretty good. Quady Electra + orange sherbet, strawberries, blueberries, bananas and ice.

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chipgreen wrote:Thanks, one of these days I will make Sangria! I Ninja'd some wine smoothies once that were pretty good. Quady Electra + orange sherbet, strawberries, blueberries, bananas and ice.



So did you make any Sangria yet?

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Summer isn't over yet!

La Grande Orange Café's white sangria

Total time: 15 minutes

Servings: 8 to 10

Note: Adapted from La Grande Orange Café in Pasadena. The restaurant uses Presidente brandy.

2 (750-ml) bottles dry white wine, preferably Pinot Grigio

1 1/3 cup orange juice

1/2 cup triple sec

1/4 cup brandy

1/2 cup sugar

1 teaspoon vanilla extract

1 1/2 oranges, sliced

1/2 lemon, sliced

1/2 apple, sliced

Large bunch grapes, stemmed

In a large pitcher, whisk together the wine, orange juice, triple sec and brandy. Add the sugar and vanilla extract and continue to whisk until the sugar is completely dissolved. Add the sliced orange, lemon and apple, along with the grapes. Serve over ice with fruit slices as garnish.

Each of 10 servings: 259 calories; 1 gram protein; 30 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 24 grams sugar; 10 mg sodium.

From: LA Times Culinary SOS

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chipgreen


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MarkDaSpark wrote:So did you make any Sangria yet?


Not yet...

MarkDaSpark


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chipgreen wrote:Not yet...



You don't have a lot of Summer left!

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MarkDaSpark


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MarkDaSpark wrote:Summer isn't over yet!

La Grande Orange Café's white sangria

Total time: 15 minutes

Servings: 8 to 10

Note: Adapted from La Grande Orange Café in Pasadena. The restaurant uses Presidente brandy.

2 (750-ml) bottles dry white wine, preferably Pinot Grigio

1 1/3 cup orange juice

1/2 cup triple sec

1/4 cup brandy

1/2 cup sugar

1 teaspoon vanilla extract

1 1/2 oranges, sliced

1/2 lemon, sliced

1/2 apple, sliced

Large bunch grapes, stemmed

In a large pitcher, whisk together the wine, orange juice, triple sec and brandy. Add the sugar and vanilla extract and continue to whisk until the sugar is completely dissolved. Add the sliced orange, lemon and apple, along with the grapes. Serve over ice with fruit slices as garnish.

Each of 10 servings: 259 calories; 1 gram protein; 30 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 24 grams sugar; 10 mg sodium.

From: LA Times Culinary SOS



Might want to try it without the vanilla extract.

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chipgreen


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MarkDaSpark wrote:You don't have a lot of Summer left!


SWMBO's cousin made some Sangria for us this past Sunday. Asked her for the recipe....

2 magnums of Gallo Pink Moscato
2 cups Vodka
1 cup Triple Sec
1 liter Club Soda
3 limes
2 oranges
2 lemons
1 jar Maraschino cherries

She combined all ingredients except for the Club Soda the night before, then added the Club Soda right before the party started. She did not add ice, instead had an ice bucket next to the drink dispenser.

It was sweet, smooth and delicious but I did not notice any effervescence from the Club Soda, probably could have used another liter.

MarkDaSpark


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Memorial Day weekend is almost upon us!

Time to make some Sangria!


White Sangria with Nectarines, Plums, & Lemons



Source: Adapted from Food Network Magazine, May 2011
(Printable recipe)


Ingredients:

* 1 (750 ml) dry white wine {such as Pinot Grigio or Sauvignon Blanc}
* 1/4 c. light rum
* 2 to 3 T. granulated sugar
* 2 nectarines, sliced
* 2 plums, sliced
* 1 lemon, sliced
* 1 1/2 c. seltzer


Directions:

Combine the wine, rum, and sugar in a pitcher; stir until sugar is dissolved. Add sliced fruit.

Refrigerate for at least 1 hour, and up to 1 day.

Add seltzer just before serving.
Enjoy!


Read more at http://www.thekitchenismyplayground.com/2011/08/white-sangria-with-nectarines-plums.html#3g32wm7kXtqMHG7a.99

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Red, White, and Blue Sangria

This red, white and blue sangria is the perfect warm-weather cocktail for all your outdoor parties.

TOTAL TIME: 0:10
PREP: 0:05
COOK: 0:05
LEVEL: Easy
YIELD: 4 servings


Ingredients:

2 c. Halved strawberries
2 c. halved blueberries
1/2 c. lemon juice
1 c. Triple Sec
1 bottle white wine
Club Soda


Directions

Put the strawberries and blueberries into a pitcher.
Pour in the lemon juice.
Pour in the triple sec.
Pour in the bottle of wine.
Top with club soda.



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mommadeb1


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MarkDaSpark wrote:Red, White, and Blue Sangria

This red, white and blue sangria is the perfect warm-weather cocktail for all your outdoor parties.

TOTAL TIME: 0:10
PREP: 0:05
COOK: 0:05
LEVEL: Easy
YIELD: 4 servings


Ingredients:

2 c. Halved strawberries
2 c. halved blueberries
1/2 c. lemon juice
1 c. Triple Sec
1 bottle white wine
Club Soda


Directions

Put the strawberries and blueberries into a pitcher.
Pour in the lemon juice.
Pour in the triple sec.
Pour in the bottle of wine.
Top with club soda.



that looks yummy!