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What is your recipe for sangria?

Looking for a sparkling sangria recipe from Imbibe Magazine.

  • Imbibe Magazine - sparkling cherry-nectarine sangria ingredients? Jul/Aug 2007 Issue. Or, your sparkling sangria recipes. Fellow Imbibe Magazine readers, does anyone have the ingredients for the sparkling sangria recipe in the Jul/Aug 2007 issue? I don't need the whole recipe, which is under copyright, but just the proportions. Alternately, I would love to hear your seasonal sparkling sangria recipes. Bonus points for not too much sugar and fruits that are in season here: nectarines, plums, strawberries, maybe a cherry or two here and there. Thanks!

  • Answer:

    Hurray for back issues:Ingredients: 2 750-ml bottles of cava, chilled 8 oz maraschino liqueur 1 oz Fee Bros. peach bitters 1/2 lb ripe sweet cherries (Bing work well) 2 ripe nectarines Serves 12And the procedure, rephrased so as not to violate copyright:Wash fruit. Pit cherries. Slice nectarines into thin wedges (do not peel).Place fruit in a container and add maraschino and bitters; toss so all fruit is in contact with liqueur. Cover and let macerate in the fridge for four hours. Stir every so often.Add cava. Stir gently.Serve, using a ladle to ensure that each glass has some fruit.Hmm— I might have to propose a sangria-off. I know somebody whose sangria is good, but too sweet for my taste. This one sounds very nice.

wnissen at Ask.Metafilter.Com Visit the source

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Sorry, I don't have the Imbibe recipe, but here are my 2 summer sangria favorites: Cava Sangria from http://www.jaleo.com/ in Washington, DC 1/2 cup http://en.wikipedia.org/wiki/Licor_43 (Quarante y Tres) 1/2 cup brandy 1 cup white grape juice strawberries, sliced peaches, cubed 1 750 ml bottle http://en.wikipedia.org/wiki/Cava_%28Spanish_wine%29 sparkling wine mint, for garnish Mix together fruit, Licor 43, brandy in serving pitcher and refrigerate for 1 hour. Add chilled juice and Cava. Serve chilled with mint for garnish. -=-=-=- Peach Basil Sangria from http://www.epicurious.com/recipes/food/views/Peach-White-Wine-Sangria-232340 magazine, by way of http://www.notmartha.org/archives/2009/07/06/peach-basil-sangria/ 1 1/2 cup peach nectar 1 cup basil leaves juice and zest of one lemon 1/2 cup sugar 1 750 ml bottle dry white wine peaches, cubed ginger ale (optional) basil, for garnish Combine peach nectar, basil leaves, lemon zest and juice, and sugar in a sauce pan. Bring to a boil, then simmer for 2 to 4 minutes over medium heat. Let cool, then remove and discard basil. Combine peach nectar mixture, peaches, and wine in serving pitcher. Refrigerate at least 1 hour, up to 24 hours. Mix with ginger ale to taste and serve over ice, with mint for garnish.

mon-ma-tron

Oh, and they recommend using a "palate-tingling brut cava" because "the bone-dry bubbly plays well with the sweet maraschino liqueur".

Lexica

Lexica, that's the one, thanks. That is one top notch magazine. Here's the recipe I improvised: Pit 8 oz. cherries and slice 1 medium nectarine (unpeeled). Cut nectarine slices in half. Combine with 1/2 cup triple sec, let macerate in the fridge around 1-4 hours before serving. Add 1 bottle sparkling wine, very gently stir to combine. If making multiples of this recipe, prep all the fruit at once but only add the sparkling wine one batch at a time, as it goes flat quickly.

wnissen

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