I was born and raised
in Caracas, where the influence of Spanish cuisine, especially Galician, Basque
and Catalan, was a constant. So, for me sangría
(literally bleeding) or zurra, as they call it in Ciudad Real and Toledo, in Castile-La Mancha, was always red, as indicated by its name... until I moved to
Made with red wine,
some fresh fruit and a dash of brandy, sangría
is the perfect summer punch. Each restaurant has its own recipe and everyone choose
the fruit they want. That is the beauty of sangría.
Some people make sangría with white wine and cava (the
Catalonian sparkling wine). I've had it mixed with fruit juices such as passion
fruit and the truth is that it is delicious!
Although I admit that
my favorite is still the red one, white sangría
is super popular here in Miami, especially among women. The recipe that follows
is a delight. It was send to me by Gallo Family Vineyards in California, along
with a bottle of Moscato wine.
White Sangría |
Ingredients for 8-10 servings
16 ounces of Gallo Moscato
16 ounces of peach
½ cup of fresh orange
½ cup of fresh lemon
¼ cup of simple syrup
(1 part sugar to 1 part water)
2 large peaches, cored
2 medium plums, cored
4 big strawberries, sliced
ingredients in a pitcher and refrigerate at least 1 hour, better if for 6-8
To print the recipe,
please click here.
The wine used to
prepare this recipe was a present from Gallo Family Vineyards.
I did not
receive any financial compensation for writing this post. All opinions
expressed herein are mine.
Etiquetas: #so305, cocktails, mixology, sangría, wine