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La Belle Cuisine
Sangria
Gourmet August
1983
2 bottles chilled dry red wine
1 cup cognac
1/2 cup Triple Sec or Cointreau
1/3 cup superfine granulated sugar,
or to taste
1 orange, sliced thin
1 lemon, sliced thin
2 cups chilled seltzer or club soda
In a bowl, combine wine, cognac, Triple Sec and sugar. Stir until
sugar is dissolved. Stir in the orange and lemon slices and chill for 1 hour. Transfer
to
a punch bowl, stir in seltzer, and add a block of ice or ice cubes.
Makes 12 cups
White Sangria
Gourmet August
1986
2 bottles dry white wine
1/4 cup Grand Marnier
2 tablespoons sugar
1/4 cup halved seedless red grapes
1/4 cup halved seedless green grapes
5 orange slices, halved
1/2 red Delicious apple, unpeeled,
cored and sliced thin
In a pitcher combine the wine, Grand Marnier, and sugar and stir
the
mixture. Add the grapes, orange slices, and apple slices and chill the
sangria,
stirring occasionally, for 2 hours. The sangria may be made up
to 24 hours in advance and
kept covered and chilled. Serve the sangria
over ice in wine glasses. Serves 6 to 8.
Sangria a la Córdoba
Gourmet Archives
1 orange, sliced and seeded
1 lemon, sliced and seeded
A handful each of strawberries,
and raspberries
1 peach, peeled and sliced
2 teaspoons sugar
1 ounce orange-flavored liqueur
[such as Grand Marnier]
1 ounce brandy
1 bottle Rioja or other full-bodied
dry red wine
In a large pitcher, put the orange and lemon slices, strawberries, rasp-
berries, and
peach slices. Mix the sugar with the orange liqueur and
brandy, pour
the mixture over the fruit, and let it
macerate for several
hours.
At serving time, add the red wine and a liberal amount of ice. Stir the
sangria with a wooden spoon until
it is very cold and serve it in
chilled goblets.
Iced Tea Sangria
with Fresh Fruit
— Lisa A. Wilson,
Bon Appetit February
1997
Bon Appetit - One Year Subscription
"This is a refreshing drink for the cocktail hour. Use any
kind
of black
tea you like; fruit-flavored ones are particularly nice."
4 cups water
2 tea bags
4 to 5 tablespoons sugar
1 peach or apple, peeled, pitted or
seeded, chopped
4 large strawberries, hulled, halved
1 orange, all peel and white pith removed,
cut into 3/4-inch pieces
1 cup dry red wine
Ice cubes
Bring water to boil in medium saucepan. Remove from heat. Add tea
bags; steep 3 minutes. Remove tea bags; pour tea into pitcher. Add sugar to taste and stir
until sugar dissolves. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
Mix fruit in bowl. Divide among four 16-ounce glasses. Pour 1/4 cup
wine, then 1 cup tea into each glass. Fill glasses with ice cubes and serve.
Serves 4.
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