Conference turris::cooks

	I'll bring in the recipe tomorrow.  We made if for my cousin's
	bridal shower and it went so fast!  It's delicious and easy.
	
	Melissa

Melissa,

Thanks for you quick reply!  

Do you remember the ingredients?  I don't need the specifics until the
weekend, but I'll be home tomorrow and shopping for the party in the 
afternoon, if you get a chance to enter the recipe early in the day or if
you can remember what I would need to buy.

Jane

    Even quicker...
    
    Use pre-made Sangria and freshen it up with added slices of lemon, lime
    and orange. One fruit of each sliced thin to a couple of gallons will
    do just fine.  I would make it 2-3 hours ahead and store it covered in
    the refrigerator. You can add a little orange juice to sweeten things
    up when you sample it just before serving (optional).
    
    I have used Spa�ada (sp?) brand (another one of Gallo's brands so it
    should be available most everywhere) successfully many times. Yago
    makes (made?) a palatable product also.
    
    --Jim
    
    

    
    Hi there,
    
    I've got a list of ingredients for white sangria, but I can't
    say what the amounts are... I'd have to to it myself.  but,
    I'll guess:
    
    		1 orange, peeled and squeezed into a pitcher.
    		Chablis (maybe 1 cup?)
    		Asti-Spumanti (more than the chablis)
    		brandy (long squirt... maybe 1/2 cup?)
    		sherry (same as brandy)
    		2 tsp sugar
    
    I know this is totally vague, but those are the ingredients, and it's
    great!  Maybe someone will have the ratio's down pat?
    
    oh yes, don't forget the cherry...

    There are lots of different recipes.  One I use is:
    
    1 fifth of cheap red wine.  (anything else is a waste)
    juice of one orange
    juice of 4 lemons
    juice of 4 limes
    one half cup of sugar
    
    Strain into tall glasses half full with crushed ice

  Rep .0

   You also can use white wine instead of red. I like to add peach schnapps
  instead of the sugar and brandy in most recipes so far.

  -mike
 

    A cheaters version uses frozen 5-Alive.  This has all the fruit juices you
    would add anyway.  I added a can of this stuff with red wine and added 
    some water until it tasted good, then some fruit and a bit of brandy.
    This may not be the most authentic, but everyone who has tried this
    version really liked it.

	This recipe takes a little time; but the results are well worth it
    
	1.  Sangria Base
	    (Note, will keep indefinitely in closed jars in refrigerator)

	    2	   Limes
	    4	   Oranges, Large
	    5	   Lemons
	    3 lbs  Sugar (6 & 3/4 Cups)
	    6	   Cloves   (optional)
	    � tsp  Cinnamon (optional)  
	    2 qts  Cold Water

	    Cut all of the fruit in thick slices and wedges.  Slow boil the
	    limes and the equivalent of 2 oranges and 3 lemons in a kettle
	    with 2 quarts of water, adding the sugar constantly as fast as
	    it dissolves.  Continue cooking, stirring occasionally, 30 minutes,
            or until syrupy.

	    Mash and squeeze remaining fruit into the hot syrup and let stand.
	    Strain liquid into jar(s).

	    Chill before using.


	2.  Sangria

	    2/3 Cup  Sangria Base
	    1 Fifth  Red Wine (I use Gallo Hearty Burgundy)
	    1	     Orange, Large        (sliced thin)
	    3	     Lemons               (sliced thin)
	    1	     Peach (if in season) (cubed)
	    4 oz     Carbonated Water
	    1 oz     Brandy (optional)
		     Ice Cubes

	    Combine base, wine, and ice cubes in large glass pitcher.  Mix
	    thoroughly.  Garnish with orange and lemon slices and peach wedges.
	    Top with carbonated water and brandy, and gently stir again.

	    Serve in large wine glasses with ice cubes and 2 very thin slices
	    of oranges and lemons

	I'm sorry I didn't put this in sooner.  I just got into this 
	notesfile yesterday and remembered I needed to bring in a
	recipe.  So, here it is!

				SANGRIA PUNCH

	1 750 ml dry red wine (we used Ruinte Lambrusco)
	1/2 cup lemon juice
	1/2 cup orange juice
	1/2 cup sugar
	1/4 cup brandy
	1 small lemon, sliced
	1 small orange, sliced
	1/4 pint strawberries
	1 7 oz bottle of club soda

	Stir wine, juices, sugar and brandy until sugar is dissolved.
	Stir in fruit just before serving.  Add ice.

	For something different, we got a jello ring mold (like the ones
	from tupperware), Filled it with some of the sangria and put the
	sliced fruit in it.  We froze it over night.  Then, when we were
	ready to serve the Sangria, we put the ring of frozen fruit and
	Sangria in the punch bowl.  This made it so we didn't have to add
	ice to water down the punch and the fruit stayed nice.  We even
	froze the extra fruit in baggies and put them in the Sangria the
	next day.  It was delicious!!!

    Hmmm, replying to a 2.5 year old note - will anyone see ?	:-)
    
    2910.8 looks like the pick of the replies. A fair bit of work,
    particularly for a kitchen-remedial like me; but I have to try to make
    something good - for all the daftest of reasons, which I won't go into
    here ...	:-|
    
    Anyway, pardon the ignorance, but what is a "Fifth". 1/5 litre (not a
    lot) or (more likely) 1/5 U.S. gallon = approx. 0.7 litre ?

    Thank you very much.

    Iain.

"Fifth" is 1/5 US gallon.  It was the standard measure for alcoholic beverages 
in the US before the liquor industry went metric.  The standard 750ml or 700ml 
bottle would be the metric equivalent.

--PSW

	Re: 2910.8
	
	"(Note, will keep indefinitely in closed jars in refrigerator)"

	This is probably obvious to most, but for others as daft as me ...

        I kept some of the base for approx. 6 weeks in a mineral water
        bottle in the fridge, but eventually decided to pour it away. I'd
        make fresh if I ever needed. There was an ominous whistling as I
        started to unscrew the top, then bang and my white kitchen walls,
        floor and myself all took on a delicate shade of yellow.

	After a couple of hours of cleaning I made a mental note :

	fruit juice + sugar + time => alcohol (probably) + gas (definitely)

	The Sangria was good though. :-)

	Iain.

    re 2910.12
    
    Iain, congratulations, you've just invented Sangria Champagne.  No
    doubt both the Spanish and the French would be most indignant at the 
    suggestion, but have you considered a patent? :)
    
    joyce
    

	"... have you considered a patent? ..."

	Thank you for the suggestion, but there's still the problem of
	getting the stuff from the bottle into the glass without going
	via the walls, and I think the protective clothing required would
	put a lot of potential customers off. :-|

	Iain.
	

	Does anyone have a recipe for alcohol free Sangria?

	I'm pregnant, but love Sangria.  I'm going to a party in a few
	weeks were there will be Mexican beer, Margarita's and Sangria.
	I'm hoping to come up with something non-alcoholic I can drink
	to join in the festivities.

	Thanks,
	Karen T.

    I've non-alcoholic white wines.  Maybe there are red ones, too?  I
    haven't looked.  If there are, I'd pick some up and follow the recipe
    in here for Sangria.  Note that the non-alcoholic white wines I've
    tasted were very sweet.  The same may be true for red.  Good luck!
    
    
    Susan

    As a point of reference (not an attempt to lobby anyone to do anything
    in particular), recent studies have indicated two things with regard to
    the consumption of alcohol during pregnancy: birth defects occur at an
    extremely small rate and you have to consume an awful lot of alcohol
    over the course of a pregnancy to cause any damage. (There are
    approximately 1,176 FAS babies out of 3.9 million live births in the US
    annually or .033%.)[source: Ernest Abel and Robert Sokol] Of the
    mothers of these babies, the minimum average DAILY consumption of
    alcohol was 6 drinks, and generally much more. [Ibid]
    
     In fact, in terms of mental and psychomotor development, the babies of
    teetotallers (during pregnancy) actually slightly lag the babies of
    light drinkers at 18 months. [source: Forrest, F. et al; British
    Medical Journal, 1991]
    
     My only point is this: despite the hysteria regarding the issue of the
    consumption of alcohol during gestation, the _science_ indicates that
    there is minimal risk of birth defects in light to moderate drinkers.
    So while I'm not advocating pregnant women start drinking, I think they
    are perfectly capable of making their own decisions, decisions which
    are best made when more fully informed. 
    
     Best wishes to Ms Ternullo; I hope you have an uneventful pregnancy,
    an easy labor, and a happy and healthy child.
    
     The Doctah

Sangria is exorbitantly sweet anyway, you use sweet red wine, lots of 
ruit, fruit juice etc ... so a non-alcoholic red wine would work 
nicely. IMHO.

~Sheridan$teetotaller~
:^)

>Sangria is exorbitantly sweet anyway, you use sweet red wine,

Not necessarily.  I've sampled sangria at a local Spanish restaurant here,
which uses very full-bodied, earthly, yummy, more-ish reds, and the result
is not overly sweet at all!  Must be time for another visit :)

I've never heard of using sweet red wine in Sangria, merely cheap dry 
red wine.  The sweetness is due to the added fruit juice, and 
possibly added sugar.

--PSW

Lots of fruit juice and fruit == sweet. So you could get away with it.

~Sheridan~
:^)