Sangria (C &M)
by Tarla Dalal
Added to 87 cookbooks
This recipe has been viewed 12230 times
Sangria comes from the Spanish word sangre, meaning blood from the colour. In Spain and the surrounding area, it is drunk at many festivals with great theatrical drama - poured directly into the mouth from a long spouted jug! The art lies in being able to drink the Sangria from varying heights without spilling any! It has now become a very well known drink, cool and packed with fruit. Ideally, Sangria needs to sit for a full day before it is served, to ensure a smooth and mellow taste. If a day is not possible, give it an absolute minimum of two hours to sit. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher.
- Mix all of these together in a jug and keep refrigerated, till you are ready to serve.
Nutrient values (Abbrv) per serving
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