Tuesday, September 24, 2013

My Impromptu Red Wine Sangria

Photo: A Kozy Kitchen
I've been trying to solve a problem for two days. In the scheme of life, it's not much of a problem. L.A's Second Glass Wine Riot gave me three full bottles of opened Spanish red wine after an event they hosted here in Manhattan on Saturday, in which I participated. Very thoughtful ... bless 'em! The problem ... even with the help of other people, I can't drink 3 bottles of already opened wine before they go bad ... and get much of anything else done.

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

Indredients:

one bottle good, red wine
1 lemon
4 ounces premium orange juice
Part of a 20-ounce can of pineapple chunks, with pinapple juice
Dash of organic Stevia extract

Directions:
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!

You may also enjoy:
Buying Wine To Enjoy
Great Find, Greek Wine
A Well-Stocked Bar  
Drink Bravely With Wine Writer Mark Oldman

5 comments:

  1. I love Sangria! It works really well with Spanish food, and hot days generally. Great recipe, makes me thirsty looking at it. Enjoy the party Debra!

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  2. Excellent recipe that I am going to try before the weather gets too cold.

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  3. Thanks Patricia and Barry for stopping by! I love using the pinnapple juice in the recipe - lots of vitamin C and natural sweetness. I think if you only use fresh fruit, you have to add sugar. I almost didn't need any sweetner, but ended up using just a sprinkle of Stevia. Some people also add triple sec, but I used good wine and thought it was not needed.

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  4. WOW! This is really an amazing and attractive post about nice menu with Wine. I appreciate your posted wonderful photos. Thanks for sharing such an interesting post.

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