Sangria Compostela Food

BEST TRADITIONAL SPANISH SANGRIA RECIPE

Steps:

• If using the sugar (which will make a sweeter sangria than if you omit), dissolve the sugar in two tablespoons of water over a low flame to create a clear simple syrup. Let cool.
• Wash the oranges and cut off thick pieces of rind before juicing the oranges.
• Juice the oranges.
• Wash the lemon and cut off pieces of rind before juicing the lemon.
• Juice the lemon.
• In a large pitcher or bowl, stir together the wine, simple syrup, orange juice, lemon juice, and brandy (if using), and add in the pieces of lemon and orange rind. If making a truly traditional Spanish sangria, simply add the cinnamon stick and let sit at least two hours (preferably overnight) before serving over ice. This allows the sangria to take on the aromas of the fruit rind and cinnamon stick.
• If you want to make a slightly more modern version (still not anything too crazy!) add in chopped up chunks of green apple and peach. For the modern version you can also top off with a carbonated beverage (lemon soda, orange soda, or soda water) right before serving for some bubbles.

TRADITIONAL SPANISH SANGRIA RECIPE

Steps:

• Optional: If you want to use sugar to make a sweeter sangria, dissolve two tablespoons of brown sugar in two tablespoons of water over low heat to create a syrup. Afterward, let it cool.
• Juice 1.5 oranges so that you have around 3/4 cup of fresh orange juice.
• Chop the remaining half orange and half an apple into small pieces.
• Stir together one bottle of dry red wine, the fresh orange juice, optional syrup, brandy or vermouth (optional), and the orange and apple pieces.
• Add ice cubes (and optional a carbonated beverage) just before serving.
• Enjoy your homemade sangria!

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

TRADITIONAL SANGRIA

Steps:

• In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.
• To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.

SANGRIA COMPOSTELA

Steps:

• For the lemon grass syrup: In a small saucepan, combine sugar, chopped lemon grass and 1/2 cup water. Place over medium heat until boiling. Remove from heat and strain syrup, discarding lemon grass. Allow to cool. (May be covered and refrigerated.)
• For the rosemary-infused apple juice: In a blender, combine apple juice and rosemary. Blend for 10 seconds. Pour mixture through a fine strainer, discarding solids, and set aside.
• For the sangria: In a pitcher, combine albariño, sake, lemon juice and club soda. Add the rosemary-infused apple juice and 3 ounces lemon grass syrup; mix well. Garnish and serve straight up or over ice.