Red Sangria
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 7 quarts
- 1 lemon, thinly sliced
- 2 oranges, thinly sliced
- 1 lime, thinly sliced
- 4 cups fresh firm fruits, prepared and sliced as appropriate
- 1 gallon full-bodied dry red wine, such as cabernet sauvignon
- 1 1/2 to 2 cups orange liqueur, such as cointreau or triple sec
- 1 1/2 cups presidente brandy
- 2 bunches lemon verbena, washed and stemmed (about 2 cups)
- fresh soft fruits, prepared and sliced as appropriate
- club soda, champagne, or sparkling wine
Preparation Combine citrus slices and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy, and lemon verbena. Cover and refrigerate overnight (or up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top off with a splash of club soda. Reprinted with permission from Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. © 2005 Shearer Publishing
Preparation Combine citrus slices and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy, and lemon verbena. Cover and refrigerate overnight (or up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top off with a splash of club soda. Reprinted with permission from Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. © 2005 Shearer Publishing
