CELEBRATION SANGRIAWhy Celebration Sangria?
Because my son born a month ago and we are incredibly happy for that;
Because this article celebrates 2 years of Cookingtimes at Macau Daily Times;
Because is summer time and it is time for celebration.
Fair enough, I think!
About Sangria:
A plebeian “cocktail” with centuries of existence, Sangria got its name from the Spanish word “sangre” (blood) by comparing its red wine colour with the fluid running in our veins or the fluid that runs out in the “arena” of a traditional bull fight, very typical of a summer season all over Spain and Portugal as well.
The most consensual origin of this refreshing drink is Andalusia, South of Spain, from were was quickly spreaded all over South of Iberian Peninsula, including Alentejo, in Portugal. Some “experts” mention Pamplona as the correct origin of Sangria, reclaiming the original recipe of this wonder refreshment. Anyhow, its origin is not the most important fact considering you can find nowadays thousands of different recipes all around the world, with lots of adaptations according to the available ingredients or personal preferences.
Respecting 4 basic ingredients (red wine, fruit, sugar and some liquor), you can create your own Sangria, always looking to balance sweet and sour flavours to avoid high levels of acidity or sweetness.
Although some puritans make a fruit, sugar and liquor paste to ferment during one day, only adding the wine after that, I prefer a ready to drink Sangria, mixing all the ingredients at once and leave it to cool in the refrigerator for only one hour, adding ice cubes before serve. Use a good quality red wine because the wine flavour should be the most important one. My usual recipe is not elaborated on purpose to keep the original wine flavour on this perfect summer drink.
Because my son born a month ago and we are incredibly happy for that;
Because this article celebrates 2 years of Cookingtimes at Macau Daily Times;
Because is summer time and it is time for celebration.
Fair enough, I think!
About Sangria:
A plebeian “cocktail” with centuries of existence, Sangria got its name from the Spanish word “sangre” (blood) by comparing its red wine colour with the fluid running in our veins or the fluid that runs out in the “arena” of a traditional bull fight, very typical of a summer season all over Spain and Portugal as well.
The most consensual origin of this refreshing drink is Andalusia, South of Spain, from were was quickly spreaded all over South of Iberian Peninsula, including Alentejo, in Portugal. Some “experts” mention Pamplona as the correct origin of Sangria, reclaiming the original recipe of this wonder refreshment. Anyhow, its origin is not the most important fact considering you can find nowadays thousands of different recipes all around the world, with lots of adaptations according to the available ingredients or personal preferences.
Respecting 4 basic ingredients (red wine, fruit, sugar and some liquor), you can create your own Sangria, always looking to balance sweet and sour flavours to avoid high levels of acidity or sweetness.
Although some puritans make a fruit, sugar and liquor paste to ferment during one day, only adding the wine after that, I prefer a ready to drink Sangria, mixing all the ingredients at once and leave it to cool in the refrigerator for only one hour, adding ice cubes before serve. Use a good quality red wine because the wine flavour should be the most important one. My usual recipe is not elaborated on purpose to keep the original wine flavour on this perfect summer drink.
YOU WILL NEED (per bottle of wine):
1 bottle of red wine – 750ml;
200 ml / 7 ¼ fl oz of lemon-lime soda (7up, sprite, etc.);
3 oranges;
2 lemons;
1 green apple;
100 gr / 3 ½ oz of muscovado sugar;
50 ml / 1 ¾ fl oz of Port wine;
Dash of Gin;
1 or 2 cinnamon sticks;
2 or 3 fresh mint stalks;
Ice cubes.
METHOD:
Wash fruits very well as you will use it unpeeled.
Cut 1 lemon, 1 orange and apple, all unpeeled, in small triangles. Remove any seeds;
Marinate apple pieces with the juice of the other lemon, to avoid oxidation;
In a small bowl, toss sugar with fruit;
Add Port wine and a dash of Gin to the fruit and sugar and involve;
In a big serving jar combine this fruit mix with wine, lemon-lime soda, juice of 2 oranges, cinnamon sticks and mint stalks. Mix well to dissolve sugar;
Allow the Sangria to cool in the refrigerator for at least 1 hour or until you serve it;
Serve in big glasses with ice cubes, making a decoration with extra fruit if you wish.
Cut 1 lemon, 1 orange and apple, all unpeeled, in small triangles. Remove any seeds;
Marinate apple pieces with the juice of the other lemon, to avoid oxidation;
In a small bowl, toss sugar with fruit;
Add Port wine and a dash of Gin to the fruit and sugar and involve;
In a big serving jar combine this fruit mix with wine, lemon-lime soda, juice of 2 oranges, cinnamon sticks and mint stalks. Mix well to dissolve sugar;
Allow the Sangria to cool in the refrigerator for at least 1 hour or until you serve it;
Serve in big glasses with ice cubes, making a decoration with extra fruit if you wish.
Posted by Rua das Mariazinhas*, on 09.08.2010.
*Rádio Macau radiocast , by Helder Fernando and Jorge Vale.
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