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May 11, 2013

Simple Sangria

The name is derived from sangre, Spanish for “blood,” and this ruby-red concoction is truly the essence of any proper fiesta. Stud your pitcher with whatever fruits look good at the market, making sure to load up on sangria’s signature citrus. We love Merlot or Shiraz, but you can create a lighter punch with a crisp white or rosé. No need to spend a bundle — an inexpensive bottle will do the trick. Salud!

This versatile wine and fruit mixture is perfect for a springtime brunch. Use red or white, depending on Mom’s wine preference.

image: Tara Donne

Simple Sangria

1 bottle (1.5 liters) red wine
1 1/2
cups fresh orange juice
cup brandy
cup sugar
(nectarines) pitted and cut into wedges
orange, cut in half then sliced
lemon, sliced
(Kirby (pickling) cucumber) sliced
cup(s) seltzer or club soda, chilled
Ice cubes

In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves.

Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight.

To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.

Serves 12.

MF&L Staff at Maine Food & Lifestyle magazine.


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