Following on from discussions at work last week about great drinks for summer I thought I would try making Sangria since it was agreed that it is a great summertime drink.
We talk about food a LOT at my work. Seriously. The stuff we make and the restaurants we go to… hell we even go shopping together for food on our days off!
So I went shopping today and now I have just made 3litres of Sangria for the first time [hold on, gotta drink] ever, and it truly is freaking yummy.
Sangria is a Spanish “Fruit Punch” that has red wine and oranges in it [well it IS Spanish afterall"] It is fruity, and sweet, and spicy.
[just drinking a bit more]
- 4x oranges
- 2 lemons
- 1 apple, unpeeled, core removed, diced
- 1 teaspoon ground cinnamon [I am using whole cinnamon quills]
[I really need another glass of this stuff now…] - 1/4 cup brandy [only 1/4 cup? that can’t be right… I think I will add some more!]
- 750ml bottle red wine
- 1/4 cup caster sugar
- 750ml bottle soft drink (lemonade, soda water or ginger ale) [I used ginger ale]
Follow the complete recipe here at TASTE.COM
There are lotsh of different recipes, but I thought I would shtart with this bashic one. Its pretty easy, You don’t have to make half of it the day before, I jusht poured all the ingredients into a 4litre drink container [drinking just a bit more] gave it a realllllly good shake and then poured it into a tall glash wiv cold icey icey!
[aaaaaaand dwinkin’ shum mooore, hic…]
i fink dat shangreyah … hic.. ish gonna become my nooo hee hee hee favouritwe diowinky p[oo fi on;puye onrel;y onl;y i coui;sd cou;d could typed typer tyupe friggen type withoust fucksing [christ] fucking upe up[ uop up the wordsh!
hee hee hee
can’t wait to shee whatty ityt it tastry tastes like uin in a weekl;ki; week!
do you know how hard it is to pisht poshters when your pooshed, I mean possht pooshters when your picsht, I mean post pictiures when ur pissed?
CHECK OUT MORE OF MY ADVENTURES IN COOKING…
Corri Gryting ...
I love how your spelling got more and more creative as you tasted your um product….Sounds like fun…but I have a question. What is caster sugar?
BYRON:
Caster sugar is just very very fnely ground sugar. In America it is sold as “superfine” sugar.
You can use any sugar, its just that caster sugar dissolves much faster.
I used coffee sugar crystals because it is less refined and they have a deep rich caramel flavour to them. It just means that I have to shake the bottle a bit to get them to dissolve.
It is incredibly yummy.
I know now why the spanish call it “sangria” – it has a thick consistancy and a deep red colour – like blood.
Corri Gryting ...
Ah…I think caster sugar might be what they call confectioner’s sugar or powdered sugar? Or is it even finer? The coffee sugar crystals sounds good. I’ve never had sangria. Glad you’re having fun with it!
Now can you try making mead?
BYRON:
Confectioners sugar would be fine. I think the sugar is only there to help with fermentation anyway.
I have never liked Mead, waaaaay too sweet for my taste. It always tastes of too much honey. But I suspect I have never actually had a good one.
Corri Gryting ...
I don’t care for things that are too sweet, but I did like the mead.
The first time I had it was at a huge Renaissance Faire in Las Vegas. Then later friends gave me a bottle from a winery in Solvang. The ones I had weren’t too sweet…perhaps rich. I wonder if there are regional differences? What about Kahlua…have you tried making that and is it to sweet?
BYRON:
I really don’t do sweet, I am more a spicy kinda guy – which is why I drink Grenache red wine.
Kahlua is ok, but again really too sweet for my taste. But it easy to make. I have a recipe for lemons in vodka that I might try its like LIMONCELLO.
All you need are Lemons, Vodka, SUGAR, and some patience – you gotta let it ferment for a couple of weeks.
Its very nice.
Corri Gryting ...
Maybe I remember my husband having limoncello once…I think that was what it was called? Very potent if it is what I’m thinking of…sounds interesting. I used to like a little Kahlua on Hagaan Daas ice cream…but only a little.
Anyway, the sangria in your photo looks way prettier than the one at taste.com. It looks like it would be fun to make for something special or it would make something special whenever one made it… But your typing has improved…it might be time for a little more?
Thanks for the info! :)
BYRON:
yeah, Kahlua on Ice Cream is always a good idea. Thats not MY photo of the Sangria… it was borrowed from the WWW.
Actually, I have just poured another glass…
Corri Gryting ...
Well, the sangria looks yummy…
but why isn’t it too sweet?
BYRON:
it is, a bit sweet, but its also quite spicy with the cinnamon.
jenny4
Hahahah!! Hilarious, Byron… nice to here you’ve found the way of the Sangria! Are you sure there will be any left to try in a week?!
BYRON:
I dunno if there WILL be any left in a week. I just got home and poured a glass – wow, it is soooo much better 24hrs later.
The flavour is more complex, much deeper and richer. I think the fermentation has started too, it has more of an alcohol taste to it now.