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Straight out of Sesame St
Feb. 5th, 2009 09:47 pmMuppetsWA - Fuck tha Police
Little-known part of their oeuvre, but definitely worthwhile
Little-known part of their oeuvre, but definitely worthwhile
Feb. 5th, 2009
Summery sangria
Feb. 5th, 2009 10:20 pmI forgot to post my sangria recipe on the weekend. It's pretty standard, but I do like it fairly dry and without fruit overload, and I like it more refreshing than intoxicating. Some people make sangria into a fruit punch, but I wonder why they bother calling it "sangria" then.
Juice of 1 lemon and 1 orange
1 whole lemon and 1 whole orange, medium-sized, and a lime if you have one
1/4 cup sugar (fine/caster is good. I prefer raw sugar myself - there's a nice fine organic sugar I use)
1/4 cup Grand Marnier or Cointreau (or Triple Sec would probably work too)
200-400ml (1-2 cups, depending on the strength of the wine) sparkling mineral water/soda water (if you have a sweet tooth, use lemonade and reduce the sugar... or not)
1 bottle of red wine - rioja is nice, or tempranillo. Shiraz is fine too, but in that case I'd use more rather than less water. Some people like sparkling shiraz. I first made sangria with Tyrell's Long Flat Red, but it looks like Tyrell's isn't making that any more!
Some people like to add chunks of apple, peach or pineapple - go ahead if you want to
Thinly slice the lemon, orange and lime - you can also cut them in halves or quarters. I think halves look nice in a glass. Put the fruit into your serving jug - 3 litre capacity is good - with the extra lemon and orange juice, the sugar and the liqueur. Add a slosh of the wine if some of the fruit isn't covered by liquid. Mix, cover, and allow to macerate for at least ½ an hour. I don't macerate in the fridge - a bit of room-temperature warmth is great for extracting the goodies from the fruit. You should have your red wine and sparkling mineral water chilling while that's going on.
Once everything is nicely macerated, add the cold wine and mix well. Return to the fridge until it all chills to drinking temperature - at least another half hour or more. Longer is better. When ready to serve, add the sparkling mineral water/soda to taste, and throw in some ice cubes. If there isn't quite enough room to add the amount of water you want, ditch some of the fruit (but not the liquid!). Drink and enjoy.
I personally don't mind if I don't drink it all at once and the sparkle dies off; it's still refreshing. If I know it's going take a while to consume, I just make up the wine and fruit mixture, and top it up with sparkling water in the glass.
Juice of 1 lemon and 1 orange
1 whole lemon and 1 whole orange, medium-sized, and a lime if you have one
1/4 cup sugar (fine/caster is good. I prefer raw sugar myself - there's a nice fine organic sugar I use)
1/4 cup Grand Marnier or Cointreau (or Triple Sec would probably work too)
200-400ml (1-2 cups, depending on the strength of the wine) sparkling mineral water/soda water (if you have a sweet tooth, use lemonade and reduce the sugar... or not)
1 bottle of red wine - rioja is nice, or tempranillo. Shiraz is fine too, but in that case I'd use more rather than less water. Some people like sparkling shiraz. I first made sangria with Tyrell's Long Flat Red, but it looks like Tyrell's isn't making that any more!
Some people like to add chunks of apple, peach or pineapple - go ahead if you want to
Thinly slice the lemon, orange and lime - you can also cut them in halves or quarters. I think halves look nice in a glass. Put the fruit into your serving jug - 3 litre capacity is good - with the extra lemon and orange juice, the sugar and the liqueur. Add a slosh of the wine if some of the fruit isn't covered by liquid. Mix, cover, and allow to macerate for at least ½ an hour. I don't macerate in the fridge - a bit of room-temperature warmth is great for extracting the goodies from the fruit. You should have your red wine and sparkling mineral water chilling while that's going on.
Once everything is nicely macerated, add the cold wine and mix well. Return to the fridge until it all chills to drinking temperature - at least another half hour or more. Longer is better. When ready to serve, add the sparkling mineral water/soda to taste, and throw in some ice cubes. If there isn't quite enough room to add the amount of water you want, ditch some of the fruit (but not the liquid!). Drink and enjoy.
I personally don't mind if I don't drink it all at once and the sparkle dies off; it's still refreshing. If I know it's going take a while to consume, I just make up the wine and fruit mixture, and top it up with sparkling water in the glass.
