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 Recipe: Sangrķa
This traditional Spanish drink goes well with spicy foods, is delicious in
summer, and works well as a party punch bowl.
| Yield |
6 servings |
| Time |
3 hours |
| Tools |
- small saucepan
- wooden spoon
- bowl
- knife
- pitcher
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| Ingredients |
- ½ c water
- 1 c sugar
- 1 cinnamon stick
- 2-3 c mixed fruit, including any/all of the following:
- lemon
- orange
- lime
- apple
- grapes
- pineapple
- cherries, pitted - 1 c orange juice
- 1 bottle red wine (cheap is fine)
- 1 oz brandy (optional)
- 1 oz orange liqueur like Triple Sec or Cointreau (optional)
- ice
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| Directions |
Boil water, sugar, and cinnamon over medium heat for 5 minutes, then allow to cool. Remove the cinnamon stick and scrape off excess syrup. Cut the fruit into chunks, place in bowl, and cover with the sugary syrup. Chill for 2-3 hours. Fill pitcher with ice, then add fruit, half of the syrup, orange juice, wine, and optional liquors. Stir well and serve icy cold.
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| Notes |
Note that the citrus fruits and apples do not necessarily have to be peeled. Non-drinkers and kids might prefer my non-alcoholic version.
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