Red sangria with local Spanish wine
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 15
Complexity: easily
Servings: 15
Red sangria with local Spanish wine - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bottles of chilled dry red wine (Spanish wine from the Rioja region)
- 1 tbsp. brandy
- 1 cup orange juice
- 1/4 cup very fine granulated sugar
- 2 oranges, thinly sliced
- 2 Meyer lemons (small, less tart lemons), thinly sliced
- 3 limes, thinly sliced
- 2 apples, peeled, cored and cut into 1 cm pieces
- 2 cups of sparkling water
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Cooking the dish according to the recipe:
- In a large saucepan or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, along with the apple pieces, and refrigerate until well chilled, about an hour.
Remove from the refrigerator and top with sparkling water. Serve in glasses with ice.
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