Sangría may mean “blood” in Spanish but to me it means “ideal libation for springtime parties.” It's basically punch made with red wine, chopped fruit, OJ and a little brandy or Triple Sec. Oh, and some water avec gas.
I'm getting loopy just thinking about it. You don’t, however, always have to follow tradition, as I was reminded when I stumbled on
Lisa Shea’s website devoted to all things Sangria. She’s quite the innovator as she’s got recipes for Irish whiskey Sangria, cognac Sangria, and even a Sangria made with cinnamon Red Hots. My personal fave is her pineapple sangria—I’m just waiting for the right occasion to serve up a pitcher or two.
Pineapple Sangria
1 bottle riesling
1 cup pineapple cubes and juice
1 bottle ginger ale
1 cup apple juice
2 tablespoons lemon juice
Mix together the wine, pineapple, ginger ale, apple juice and lemon juice until well mixed. Refrigerate overnight.
Serve the next day from a large pitcher filled with ice.
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it wrong that I want this? Vintage yellow bunk bedEasy ice tea