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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
1/2 cup water 1 cup sugar 1 cinnamon stick 2 to 3 cups mixed fruit, including any/all of the following: lemons, oranges, limes, apples, grapes, pineapple, cherries, pitted 1 cup orange juice 1 bottle red wine (cheap is fine) 1 oz brandy (optional) 1 oz orange liqueur like Triple Sec or Cointreau (optional) ice
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. Notes: Note that the citrus fruits and apples do not necessarily have to be peeled.
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