Portuguese Ros Sangria Drink Food

PORTUGUESE SANGRIA - AUTHENTIC SANGRIA FROM PORTUGAL

Steps:

• Place the fruit in a glass jar (with the minimum capacity of 1,5L) add the sugar and a couple of mint leaves. Use a muddler or a wooden spoon to lightly pound the fruit in order to release some of its juice without breaking down the fruit too much.
• Add in the Licor Beirão, Macieira, red wine, and the cinnamon stick. Stir thoroughly to make sure the flavours combine. Pop the jar in the fridge for at least 30 minutes.
• Add the ice and 7up to the sangria before serving, stirring well.
• Serve and garnish with more fresh mint and fruit.

ROSé ELDERFLOWER SANGRIA

Steps:

• To a large pitcher, add the mint leaves, raspberries, strawberries, wine and elderflower liqueur. Stir to combine. Chill in the refrigerator for 4 hours.
• Add ice cubes to chilled wine glasses. Pour the sangria into the glasses and garnish with fresh mint leaves and macerated strawberries from the pitcher. Top the sangria off with club soda and serve.

ROSE SANGRIA

Steps:

• Combine the rose, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.
• When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

ROSé SANGRIA

Steps:

• Put all the ingredients, except the sparkling water and mint, in a large jug and stir to combine. Leave in the fridge for about 1 hr or until chilled, then top up with sparkling water and garnish with mint leaves to serve.

ROSé SANGRIA

Steps:

• Gather the ingredients.
• Rinse the peaches under cold water. Cutting around and removing the pit, slice the peaches .
• Rinse the strawberries, cut off the green tops (or hull the berries , if you prefer) and cut into slices.
• In a large pitcher, add the sliced peaches and strawberries along with the rinsed raspberries . Sprinkle the sugar on top of the fruit and let macerate for 20 to 30 minutes.
• Squeeze the juice from one lemon into the pitcher, and add the brandy. Stir well to finish dissolving the sugar.
• Pour a bottle of rosé wine into the pitcher. Stir well. Cover and refrigerate for 1 hour.
• Just before serving, add the club soda and fill the pitcher with ice. Stir well.
• Pour the sangria into glasses filled with ice, ensuring each glass gets plenty of fruit and adding more if needed. Garnish each with a sprig of mint. Serve and enjoy.

PORTUGUESE SANGRIA BLANCO

Steps:

• In a small saucepan, simmer together water, sugar and cinnamon sticks for 5 minutes; remove cinnamon sticks and let mixture cool.
• Combine juices and wine; stir in fruits and cooked sugar mixture; chill for at least 4 or 5 hours.
• For each serving, pour sangria over ice, top off with some sparkling water and add some of the fruit slices to each glass.