A mix of fruit and wine to tempt your taste buds as only sangria can.
Ingrediants
- 3 large Valencia oranges
- 1 Lime from Thaiti
- 1 Lemon
- 6 Teaspoons of brown sugar
- 1 teaspoon of nutmeg
- 1 Cinnamon stick of 6 cm
- 3 Kaffir Lime Leaves
- 2 Bottles (1.5L) of merlot (light red wine)
- 400 ml of brandy
- Peach grappa, to be added according to your taste (optional)
Steps
Step 1. Squeeze the oranges, lime and lemon (you should get about 200-300 ml of juice); in a saucepan, add the brown sugar, nutmeg and cinnamon stick (coarsely chopped) to the juice
Step 2. Heat the liquid (stirring) until you see the steam coming out of the surface - do not continue cooking
Step 3. Pour the liquid into a pitcher and immerse it in a bowl filled with cold water to cool the liquid again (otherwise you will "boil" the alcohol in the wine when you add the juice to it
Step 4. Pour the merlot into a bowl with the brandy
Add the juice and spice mixture and mix. Add the previously gently chopped Kaffir Lime Fogle. Let it rest for at least 24 hours.
Step 5. Finished
Advice
- You may have to pass the sangria into a pitcher using a strainer, as the juice may be a little too thick. However, the fruit pulp appears to have a certain affinity for alcohol.
- This recipe will taste even better over time (up to two weeks), and can be refreshed by adding more juice / wine.
- You can also replace merlot with a more robust red wine (cabernet / sauvignon, etc.)
- If you mix 50/50 sangria with ice lemonade, the resulting drink will contain about 10% alcohol.
