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I don't know about a recipe specifically for Charles Shaw, but my standard recipe is:
1) Chop up some fruit (pears, apples, oranges, lemons, limes, etc), throw in a bowl with some dark rum (about 1/2-1 cup). Let soak for at least an hour or two, but the longer the better.
2) Spoon some fruit into a pitcher, then fill about 2/3 of the way with wine. Fill most of the remaining 1/3 with soda (citrus seltzer, Sprite) and add a splash or so of orange juice to taste.
In general, I use this recipe to make about 4 pitchers, so adjust accordingly.
That said, I don't know if sangria would necessarily be better for you than beer. It's definitely sweeter, regardless of how you make it, so you'd have a higher calorie count. In general, if you're looking for just the amount of something to drink you'd be best off with a light beer.
Yeah sangria starts with wine except with even more sugar added in whatever recipe is used post-fermentation, it isn't the best choice if concerned about weight.
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Sangria recipe!!!!
A friend when I was young made the best Sangria I had ever tasted -- I know it had Rock Candy Syrup, fresh oranges, Limes and other ingredients -- but I cannot duplicate the taste which lingers in my mind. I want to make the best Sangria ever for the Holidays -- have tried a couple of recipes but it always seems its lacking something.
red wine (such as madiera)
simple syrup (sugar dissolved in boiling water and cooled to room temperature)
citrus fruit slices/wedges
and typically, brandy is added
There are many variations of this, and the proportions will always be "to taste." So you'll have to keep experimenting til you get the flavor you're looking for.
I don't drink alcohol any more, but Sangria is best made with the simplest and highest quality ingredients. A really nice bottle of dry red wine, one you would serve with dinner, fresh fruit juice, and a top quality carbonated water. It should not taste like cool aid or wedding punch when it is done.
Wilson, your suggestion would result in diluted, sparkling wine. I've never heard of watering it down and -not- adding brandy to kick the alcohol content back up again.
Wilson, your suggestion would result in diluted, sparkling wine. I've never heard of watering it down and -not- adding brandy to kick the alcohol content back up again.
I think that would be a positive addition. It is, however, supposed to be a light refreshing summer drink. If I had to do a recipe I would say 8oz. Perrier, 8oz. tangerine juice, and a bottle of Bordeaux. Then some brandy if that is your thing.
I think that keeping the flavors simple on anything with good wine in it is a good idea. I personally would not have put the brandy in back in the day, but brandy is just good wine too. I think I might have chosen to up the alcohol with a little high quality vodka instead if getting loaded was the goal (which for me it usually was).
My sister in law uses this, some apple and orange slices and some cherry brandy. Very good.
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Sangria recipe!!!!
