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I use whatever fruit looks good (apples, oranges, plums) and avoid lemons and limes because I think they are just too bitter. I cut up at least three pieces of fruit and put them in the bottom of a large Mexican glass pitcher I own.
I use about a cup of either Cointreau or Grand Mariner along with a two liter of sparkling water and big bottle of dry white wine.
I let it sit in the fridge for about an hour then serve it over ice.
I also said cognac/brandy. They make brandy in Spain and cognac is brandy. You will not find lime juice or any juice used in Spain. Fresh lemons are used. I would find your recipe crap like and not sangria.
Ingredientes:
- 1 Litro de tinto
- 2 Melocotones frescos
- 1 Manzana
- 1 Pera
- Media piña natural
- 2 Limones
- 1 Naranja
- 1 Copa de coñac
- 4 Cucharadas soperas de azucar
- Medio litro de gaseosa o soda
Moderator cut: Offensive remark removed.
Brandy is not cognac
Moderator cut: English is the official language for City-Data.
BTW, did you mean "vino tinto", because litro tinto is meaningless...muy pretencioso.
Last edited by mensaguy; 03-08-2015 at 04:40 PM..
Reason: Removing non-English remark
Has anyone use Yago Santagria ? I had that once. My SIL uses that and adds cherry brandy, lemon, apple and orange wedges. I like mine slightly sweet.
I use Yago as a base rather than all the work of red wine, etc. Then I just add different ingredients. My favorites to add are peach schnapps, ginger ale and oj. Sometimes Triple Sec. Whatever I have around. It is very hard to screw up Sangria.
Seriously, look it up. Proper sangria has brandy in, otherwise its just flavoured wine which is another drink altogether.
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