On The Record, June 19, 2009 Page: 31 of 40
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When the sun and the temperature go down, it's time to break
out the sangría.
This Spanish, punch-like mixture of red wine, brandy
and seasonal fruit is a great summer drink because it combines
fresh fruity flavors with a smooth and subtle warmth.
Making sangría can be intimidating for some people, mostly
because they fret over choos-
ing the right wine. If you don't
already have a favorite wine
in mind, a merlot or cabernet
sauvignon will be your best
bet. Remember that this wine is
going to be mixed with a lot of
other flavors, so a high-priced
bottle is unnecessary.
Like mojitos, sangria can
be made an infinite number of
ways. Experimenting with differ-
ent wines, fruits, juices and other
factors will help you create your
perfect pitcher.
For one pitcher:
One bottle of red wine (merlot or
cabernet sauvignon)
V2 cup brandy
/4 cup orange juice
lA cup pineapple juice
citrus soda (Sprite or 7-Up) to
taste
1 lemon, 1 lime, and 1 orange, all
cut into slices
Directions: Mix all liquids together in
a pitcher. Add fruit and allow to sit for
an hour or as long as desired (optional).
Serve over ice and garnish with sliced
fruit.
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On The Record, June 19, 2009, periodical, 2009; Denton, Texas. (https://texashistory.unt.edu/ark:/67531/metapth145821/m1/31/: accessed May 5, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .