I can "the real" Sangria

Dear Readers,
in order to celebrate, not only the reach of the milestone 3.000 visits but also the start of the Summer, today’s recipe is a favourite of mine, and in hot days, a must in my table.
Today’s "home trick" is my secret recipe of Sangria.
As you know I am Portuguese and when I start wondering around the world in my many conversation I started explaining that we indeed drink a lot of Sangria in Portugal.  All asked me the reason why? Isn’t Sangria Spanish? Why do you drink it then in Portugal?
As a matter of fact, I had never before then, been confronted with the enormous Marketing and appeal capacity of our neighbour Spain, thus I went to investigate such intregue.
As a matter of fact, there are some lines of though that reclaims the birth of Sangria in Spain (most of them are of course Spanish Sources). In others, and also in Wikipedia, the origin of Sangria is given to Portuguese Farmers that in order to drink Red Wine in hot days created this Red Wine spiced drink and named it “Sangria” that means in Portuguese Sangue (blood) or Sangria (to bleed).
Portuguese and Spanish are related languages and closest than been given credit for, so it works also in Spanish the same explanation. So, to avoid more confusion, let’s say that for sure, it is a drink that was created and still is appreciated today in all Iberia Peninsula.
Here’s my personal and secret recipe.
You can use it, both for aperitif or with meals. Your guests will love it, it is a fun easy fresh drink that celebrates life, it’s colourful, delicious and will put you and your partner in the mood.
Hope that you will enjoy it.

Here’s the shopping list:

1 lt. of Red Wine (remember the better the wine the better the Sangria)
3 Peaches
2 Oranges
1 Lemon
2 Apples
300g Strawberries (only to be used if you decide to do the Lover’s Sangria)
q.b. Fresh Mint leafs
1 small glass of Triple Sec (or if you cannot find it white spirit like Rum)
4 spoons of Sugar
2 small Cloves
2 Cinnamon sticks (or 2 spoons of Cinnamon powder)
1 lt. of 7up (the best for Sangria something else can do but it is not the same, you can also use Soda)

Step 1) Wash and dice all fruits
Step 2) Add mint, sugar, cinnamon, cloves, the Triple Sec, cinnamon in a large container (large Pan)
Step 3) Add the Red Wine and leave it to rest (for some hours)
Step 4) Add the 7up and loads of ice (just before serving)
Step 5) In Portugal we use a traditional 1l Terracota vase to serve the Sangria (together with a wooden spoon)

Bon Apetit,
Chef Gourmet Du Art

No comments: