Post #180934 by mrs. pineapple on Sat, Aug 20, 2005 3:01 PM

These recipes are from the Spanish Table, a Berkeley store that's website is linked to the best tapas restaurant ever, Cesar. I think the second recipe with the Brandy is most like the one they serve at Cesar, which is really good, you can leave the Brandy out if you're trying to keep people more sober!

Recipe No 1:
Sangria can be a totally spontaneous reaction to the presence of ripe fruit. I just
quarter fruit, mostly citrus, limes, oranges and a grapefruit for tartness, and a juicy
apple or even a peach when they are in season. I squeeze them as I put them in the
pitcher to release the juice, then add a magnum of wine. I put the pitcher in the
refrigerator. When ready to serve, I add up to a bottle of 7 Up or Fresca. Then I pour
the Sangria into glasses filled with ice, adding a slice of fruit as garnish.– Steve Winston

Recipe No 2:
1 1?2 liters red wine
(use a medium bodied, fruity red)
juice of 4 oranges
juice of 2 lemon
2-4 T sugar
slices of orange, lemon, apple, and
peach
4 cups sparkling lemon soda
(less for a stronger drink)
Optional - 2 tbsp Orange liquor (Grand
Marnier) or brandy (preferably Spanish)
Combine wine, juices, sugar (use more or less depending on the sweetness of the
oranges), the fresh fruit, and the liquor or brandy if using. Chill for two or more hours.
When ready to serve, combine in a large sangria pitcher with ice and the soda. Garnish
with a few pieces of the fruit.