These recipes appear in 101 Sangrias & Pitcher Drinks by Kim Haasarud, Wiley Publishers, 2008
Copyright 2014 NPR. To see more, visit http://www.npr.org/.Wildberry Sangria Serves about 7
3/4 cup each of any three of the following berries: strawberries (hulled and sliced), blueberries, raspberries, blackberries, boysenberries (total 2 1/4 cups berries) 3/4 cup simple syrup 1 bottle red wine 1/2 cup triple sec 1/2 cup berry-flavored vodka 1 cup orange juice
In a saucepan, combine all of the berries with the simple syrup over low heat. Stir constantly until the berries just begin to soften and discolor. Set aside. Combine the remaining ingredients in a large ceramic or glass container. Add the berry mixture (berries and liquid) and stir well. Cover and refrigerate for at least 4 hours. Serve over ice. Spanish Sangria Serves about 6
1 bottle Spanish red wine 1/4 cup cognac 1/4 cup orange curaĆ§ao 1/4 cup simple syrup (see below) 2 oranges, cut into half-wheels 2 peaches, cut into cubes 2 lemons, cut into half-wheels
Place all of the ingredients in a large glass or ceramic container and stir well. Cover and refrigerate for at least 4 hours. Serve over ice in rocks glasses. Garnish with additional fruit if desired.
1 cup sugar 1 cup hot water
In a small bowl, glass, or empty, clean wine bottle, combine the sugar with the hot water and stir, or shake bottle, until completely dissolved. Let cool completely before using.
Back to Main StoryGet more recommendations from T. Susan Chang.
Missing some content? Check the source: NPR
Copyright(c) 2014, NPR