SANGRITA
Provided by Bobby Flay
Categories beverage
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper. Stir to combine, cover and refrigerate. In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.;
- Heat 1 tablespoon canola oil in a medium saute pan over medium heat, then add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Let cool before adding to the drink.;
SANGRITA FRESCA (MEXICAN SANGRITA)
Sangrita is a favorite Mexican chaser that is traditionally served alongside a shot of tequila. Serve sangrita at your next party, and guests will be talking about it the next day!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 20
Number Of Ingredients 6
Steps:
- Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion.
- Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 10 mg, Sugar 4.8 g
SANGRITA ( TEQUILA CHASER)
Sangrita is a spicy-sweet chaser for tequila. Whenever tequila is served in Mexico, it will usually be served in small narrow glasses accompanied by sangrita in a similar glass.
Provided by Mercy
Categories Beverages
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Soak the chiles in hot water to cover for 20 minutes and then drain.
- In a blender, puree the chiles with the onion, orange juice, lime juice and salt (to taste) until thoroughly blended.
- If the mixture is too thick, add more lime and orange juice.
EASY SANGRIA
Embrace balmy summer days with a jug of sangria. With red wine, Spanish brandy, sparkling water, cinnamon and chopped fruit, it's a lovely sharing cocktail
Provided by Miriam Nice
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 232 calories, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
RITA'S SANGRIA - SANGRITA!
Make and share this Rita's Sangria - Sangrita! recipe from Food.com.
Provided by Rita1652
Categories Beverages
Time 5m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all of the ingredients except for the soda in a large container.
- Tightly seal and chill for at least 2 hours.
- Mix in the lemon lime soda and serve in chilled glasses.
- Drink Away!
SIDELINE SANGRITA
This classic refresher from Mexico is a unique way to enjoy tequila. This is traditionally served in two separate glasses; you take a sip of the Sangrita mixture, then a sip of the tequila. This is an occasion where the very best tequila can be appreciated. Posted for Summer '09 Comfort Cafe. Cook time is chill time for the Sangrita.
Provided by TxGriffLover
Categories Beverages
Time 2h5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except tequila and chiles and chill well, at least two hours.
- To serve, either offer a glass of the Sangrita mixture on the rocks accompanied by a shot of tequila, or combine them in a tall glass. In either case, use a chile pepper as garnish.
Nutrition Facts : Calories 99.2, Fat 0.4, SaturatedFat 0.1, Sodium 167.7, Carbohydrate 24.5, Fiber 0.7, Sugar 18, Protein 1.7
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- Cut two 3 1/2-inch lengths from each of the cucumbers to use as cups. Peel the pieces, leaving a 1 1/2-inch band of peel at one end of each. Using a melon baller, scoop out the seeds, stopping just before reaching the bottom. Refrigerate the cups for at least 10 minutes.
- Meanwhile, in a small skillet, toast the ancho chile over moderate heat until it begins to blister, about 1 1/2 minutes per side. Transfer the ancho to a work surface to cool.
- In a blender, combine the orange, tomato and lime juices with the onion and Worcestershire sauce; crumble in the toasted ancho and puree. Strain through a coarse sieve. Season the sangrita with salt and pepper and chill for 20 minutes.
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