I’ve missed a few Secret Recipe Club postings as I have moved recently and have not had the time to participate in this event, but I’m quite happy to be able to post this month. My blog assignment this month was to pick a recipe from Amy’s blog-What’s Brewing in the Kitchen. After much deliberation, I chose Red Wine Sangria, a refreshing summer libation, a perfect cooler for our hot summer days here in coastal Georgia.
Passionate about preparing locally grown and seasonal foods, Amy cooks and Zach brews, a match made in culinary heaven. Amy has a collection of cookbooks from which she selects recipes to prepare in addition to using the Food Network Magazine as a source. The sangria comes from the celebrity chef and restauranteur Jose Andres’ book, Made in Spain. A classic sangria using red wine, brandy, vodka, fruit juices and fresh fruit such as apples, etc. Since we are at the height of the peach growing season here in the South and watermelons this summer are about the best I’ve ever eaten, I just had to add them to my version of the sangria.
Red Wine Sangria
- 1 bottle fruity red wine, preferably Spanish
- 5 tablespoons brandy
- 1/4 cup orange-flavored liqueur, such as Triple Sec
- 1/4 cup lime-flavored liqueur, such as Limonella
- 1 stick cinnamon
- 1 strip of lime zest
- 1/4 cup fresh orange juice
- 1 cup sparkling lime water
- 4 peaches, peeled and sliced
- Chunks of watermelon to add to sangria and for garnish
- In a large pitcher, combine the red wine, brandy, liqueurs, cinnamon stick and lime zest. Refrigerate at least 4 hours or overnight. When ready to serve, stir in the orange juice and sparkling lime water. Add peaches and watermelon.
- Add ice to glasses of choice and pour over the sangria, making sure you get some of the fruit. Garnish with additional chunks of watermelon. Serves 4.
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