THE BEST SANGRIA
The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that's impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher. From America's Test Kitchen
Provided by Kimke
Categories Beverages
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
- Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
- Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
SANGRIA! SANGRIA!
The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.
Provided by HJACOBY
Categories World Cuisine Recipes European Spanish
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 23.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 7.5 mg, Sugar 18.5 g
CUBAN SANGRIA
This is a recipe for Cuban Sangria that I first had at a pool party in the Little Havana area of Miami. It was made by the host in a large cooler and dipped out during a BBQ and party. It was the best Sangria I have ever had and my wife and I have made it several times since to serve with rave reviews. BEWARE! It is a strong drink and in the summer sun it will creep up on you as it goes down so refreshing.
Provided by Kenneth Davidson
Categories Punch Beverage
Time P1DT30m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut the fruit into small chunks.
- You do not need to peel the fruit, just wash and chunk.
- Place the cut fruit pieces into a large cooler (we buy the Styrofoam disposable coolers with the lid).
- Pour the full contents of the red wine and rum over the fresh fruit, mixing and stirring.
- Cover the cooler and let sit for at least 24 hours in a dark cool place.
- (This is the hard part.).
- Serve the mixture by spooning out with a ladle into cups with the fruit and liquid.
- Can be poured over ice, but is equally as good straight from the cooler.
Nutrition Facts : Calories 106.9, Fat 0.2, Sodium 2.3, Carbohydrate 8.9, Fiber 1.3, Sugar 6, Protein 0.5
CANTALOUPE SANGRIA
This inventive and unique take on sangria uses frozen grapes instead of ice cubes and cantaloupe juice to highlight the melon-y notes often found in pinot grigio.
Provided by Food Network Kitchen
Categories beverage
Time 1h
Number Of Ingredients 6
Steps:
- 1. Cut the grapes crosswise, then freeze. Puree the cantaloupe with the sugar in a blender.
- 2. In a pitcher, combine the frozen grapes, pureed cantaloupe, lemon slices, mint sprigs, and wine. Ladle into glasses and serve.
Nutrition Facts : Calories 151, Sodium 13 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 1 grams
LATIN LASAGNA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside.
- Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes; season with salt and pepper. Stir in the flour and cumin and cook for 1 minute to remove the raw starchy taste of the flour. Gradually add the broth, stirring to prevent lumps. Once all of the broth is added, stir in the milk. Continue to stir constantly until the sauce thickens, about 8 to 10 minutes.
- Add half of the grated cheese and stir the sauce until the cheese has melted. Turn off the heat and transfer the sauce to a bowl. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
- Heat a large skillet over medium-high heat and add the chorizo. Cook and stir until it starts to brown, about 4 minutes, using a wooden spoon to break up any large pieces while it cooks. Add the turkey and continue to cook until both meats are browned 8 to 10 minutes. Drain out excess oil from the pan, if needed. Stir in the Worcestershire sauce, lemon juice, oregano; season with salt and pepper.
- Line the bottom of the prepared baking dish with 1 layer of plantains (about 1/3 of the plantain slices), making sure that they don't overlap. Top the plantains with half of the meat mixture, spreading it out into an even layer so it covers the plantains. Top with half of the cheese sauce, spreading evenly with a spatula. Add another single layer of plantain slices side by side and cover with the remaining meat mixture and the remaining sauce. Add the final layer of plantains and sprinkle with the remaining cheese and a dusting of paprika over the top. Bake until the sauce is bubbly, about 45 to 60 minutes. Let cool for 10 minutes before cutting and serving.
LAMBRUSCO SANGRIA
Provided by Giada De Laurentiis
Categories beverage
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a pitcher or punch bowl, combine the apples, oranges, orange juice, orange liqueur and Spiced Syrup; stir with a wooden spoon. Let sit for 15 minutes to allow the flavors to marry. Add the Lambrusco and club soda and stir to combine. Serve over ice.
- Combine 1/2 cup water and the sugar, cardamom, cloves and cinnamon sticks in a small saucepan. Bring to a simmer over medium heat to dissolve the sugar; cook for 2 minutes. Let cool completely, then strain. Refrigerate for up to 5 days.
CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
TRADITIONAL SANGRIA
Steps:
- In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.
CARIBBEAN SANGRIA
This is a wonderful refreshment and so easy to make. When we have barbeques, I usually have to make a couple of gallons because it goes quick!
Provided by Raiderking
Categories Drinks Recipes Sangria Recipes
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place orange slices, peach slices, lemon slices, and lime slices in the bottom of a pitcher. Pour in red wine, lemon-lime soda, rum, and sugar; stir until sugar is dissolved.
- Cover and refrigerate sangria until flavors combine, at least 2 hours.
- Garnish each serving with a strawberry slice.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 30 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 10 mg, Sugar 21.5 g
TRADITIONAL SANGRIA
Rafael Mateo, the proprietor of Pata Negra, a Spanish wine bar in the East Village, formulated this sangria that is winelike and very refreshing, with a keen balance of tart and fruity flavors. Unlike many recipes, which specify Rioja made from the tempranillo grape, Mr. Mateo prefers using garnacha from Campo de Borja in central Spain, which he said has backbone without being overly tannic. He lightens the blend by adding rosé, and sweetens it with orange liqueur and orange soda rather than with fruit purée, a common addition, which he dislikes because, he said, it gives the sangria a grainy texture. He experimented with orange juice rather than soda, but found it, too, changed the texture. Finally, he allows the punch to knit together overnight and adds cut fruit only at the end, as a garnish.
Provided by Eric Asimov
Categories easy, editors' pick
Time 10m
Yield 10 1/2 cups (about 16 servings)
Number Of Ingredients 8
Steps:
- In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.
- To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 2 grams
SANGRIA BARCELONA STYLE
I live in Barcelona and was able to watch a bartender make sangria in a local sangria bar one night. I hope you enjoy this recipe as much as I do!
Provided by K.Borg
Categories Drinks Recipes Sangria Recipes
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Place the lemon, orange, and brown sugar in a large pitcher. Pour in vodka, cointreau, gin, orange soda, lemon-lime soda, pineapple juice, and orange juice. Add ice cubes and pour in red wine; stir well until the sugar has dissolved.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 28 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.9 g, Sodium 11.6 mg, Sugar 18.5 g
CLASSIC SPANISH SANGRIA
This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages. I have much success with red Burgundy wine and white rum, though spiced rum is nice too.
Provided by Lisa
Categories World Cuisine Recipes European Spanish
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
- When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 24.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 20.9 g
AUTHENTIC SPANISH SANGRIA
I'm sick of getting american sangria that's just wine and grape juice. After two years in Madrid and literally hundreds of bars surveyed throughout the country (in the name of cuisine of course) this is the receta that i've come up with. Since they don't sell caserra in the US i've got a good substitute. mucha mierda Note: These measurements are VERY general. I always make it to taste and I'd advise you to do the same.
Provided by parisucks
Categories Punch Beverage
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Note: Because of the large volume I suggest making this in batches. This is one reason for the vagueness of the measurements.
- Mix the wine with 3/4 cup sugar. Set rest of sugar to the side.
- Add Liquors and stir.
- Slowly add 1/2 ltr lime seltzer and stir.
- Taste now and add any ingredients to taste. There SHOULD be a bit of a liquor bite to it, but it should NOT be overpowering. Likewise it should be sweet but not send you into a diabetic coma. It should also have a decent fizz to it, if it's too thick, add seltzer. Just experement.
- Once you've got the taste you want, add the slices of fruit. I've found that the sangria i get in America tends to be loaded down with fruit. Remember that it's more of a garnish and only adds a bit of flavor. If you need a ton of fruit to get the desired flavor, you haven't got the right mixture.
- Have fun experementing, and enjoy it. It's perfect for summer days and bbqs.
- For another great (and much simpler) spanish drink check out my recipe for Tinto de Verano.
- Chau.
Nutrition Facts : Calories 525.9, Fat 0.1, Sodium 34.5, Carbohydrate 58.2, Fiber 1, Sugar 52.6, Protein 0.4
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