Puerto Rican Sangriams Irene Juice Recipes

PASSION FRUIT SANGRIA RECIPE

Steps:

• Gather the ingredients.
• Pour wine into a pitcher.
• Squeeze citrus juice from wedges into wine. Toss in fruit wedges, removing seeds if possible.
• Add passion fruit juice, pineapple juice, and brandy.
• Stir well and chill overnight.
• Add ginger ale, sliced kiwi, and ice just before serving. If you'd like to serve the Sangria right away, use chilled white wine and serve over lots of ice.
• Scoop the seedy pulp (avoid the white flesh) out of 5 to 6 very ripe passion fruits and place them in the blender.
• Add about twice the volume of cold, distilled water and 1 tablespoon of sugar.*
• Blend well.
• Strain the pulp and seeds from the juice using a fine-mesh strainer or sieve over a large bowl. Press the pulp to release more of the juice and strain again if needed.
• Add twice the volume of cold water, stir, and taste.
• Add more water and sugar in small amounts until the juice is to your liking.
• Once done, bottle it in a container with a tight seal and store in the refrigerator. This method will yield more than enough juice for the sangria and leave you with extra to mix into other drinks. It's great in the morning when mixed with orange juice. *You can use an alternative sweetener for the juice but will need to adjust it to your taste. Agave nectar or honey would both be excellent options. It's best to avoid artificial sweeteners as many are too bitter for the sweet-sour fruit. Buy passion fruit juice. Straight passion fruit juice is admittedly difficult to find in the average grocery store because it's not as popular as pineapple, orange, or any of the other common juices. Many times, you can find passion fruit in a blended juice with other tropical fruits. This can be used as a substitute, though it's not quite the same. When seeking straight passion fruit juice, you might have luck by searching the natural food aisles and markets that specialize in international foods. It is not inexpensive but is worth searching out and paying a little more for.

SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
• Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
• To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.

PUERTO RICAN SANGRIA

Steps:

• Combine all ingredients in a pitcher, chill for at least an hour and enjoy.