|Photo: A Kozy Kitchen|
So to impede the time of expiration, I turned them into a quick, delicious sangria. I'm making one batch at a time, and each batch should last a few days. Drinking sangria was not in the plan, but damn ... is it good, and so simple to make. I used nooo sugar. Here is my recipe:
My Impromptu Red Wine Sangria
one bottle good, red wine
4 ounces premium orange juice
Part of a 16-ounce can of pineapple chunks, with pinapple juice
1. Pour the bottle of red wine into a glass pitcher
2. Roll the lemon on a cutting board, cut, squeeze the juice into the jug, then cut the lemon into sections and throw it into the jug.
3. Add the premium orange juice. If you have an orange, cut it into sections and throw it into the pitcher too. I didn't have one. (What? Am I a supermarket?)
4. Pour the pineapple juice from the can into the pitcher, and throw in several chunks of pineapple.
5. Sprinkle a tiny bit of Stevia into the mixture to sweeten.
Feel free to use whatever you have on hand. If you have a peach, strawberries or an apple, cut them up and add. If you don't have Stevia, use a little bit of sugar, or agave sweetner, or what you like. Making sangria isn't rocket science ... but, it is refreshing and a treat!
Chill with ice. Here are the jugs I am using to store what remains in the refrigerator.
Serve a glass of sangria with dinner, or crackers and avocado dip. Cheers!
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