Wednesday, February 20, 2013

Spanish Sangria

Spanish Sangria
Picture from: thibeaultstable
Image Credit: Ann

Spanish Sangria

“A taste of Mexico” Ann


1 bottle, dry full bodied red wine

2 tablespoon orange liqueur (Gran Marnier or Triple Sec)

⅓ cup of simple syrup

1 lime thinly sliced

1 orange thinly sliced

1 lemon thinly sliced

Juice of one orange

1 cup club soda


Combined wine, syrup, Gran Marnier or Triple Sec and orange juice and stir.

Add sliced fruit and just before serving add the soda water.

Do not let the fruit slices sit in the Sangria for more than one hour before serving as the peels 
can cause the drink to be bitter.

Simple Syrup:

1 cup sugar

1 cup water

Bring water and sugar to a boil and simmer until liquid is clear and the sugar has dissolved. 

Pour in to jar and refrigerate.

Keep for 3 weeks.

Enjoy this amazing recipe and many more when visiting thibeaultstable

Source: Barbara Hansen's Mexican Cookery (1981)

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