Sangria Wine

"I love that Sangria Wine...".   Ah...Sangria...its summer!
-www.nytimes.com. May 14, 2010

White Sangria

Time: 20 minutes, plus at least 4 hours’ refrigeration
2 apples, cored and coarsely diced
2 pears, cored and coarsely diced
2 juice oranges, peeled, seeded and diced
1 cup gin
1/2 cup triple sec
3bottles (500 milliliters each) manzanilla sherry or 2 bottles (750 milliliters each) dry white wine
1/2 bottle cava (1 1/2 cups), chilled.

1. Place all fruit in a bowl with gin and triple sec. Cover and refrigerate at least 4 hours, or overnight.

2. Transfer to a large pitcher and add manzanilla or white wine. Stir. Divide liquid and fruit into wine glasses, over ice if desired, until about 2/3 full. Top each with cava.

Yield: 8 to 10 servings.


Red Sangria

Time: 1/2 hour, plus 4 hours’ refrigerating
1 bottle red wine, preferably garnacha
Juice of 1 1/2 oranges
Juice of 1 lemon
Juice of 1 lime
1/2 cup Spanish brandy
1/4 cup triple sec
1 apple, cored and sliced
1 pear, cored and sliced
1 cinnamon stick
1/2 bottle cava (1 1/2 cups), chilled.

1. Combine wine, citrus juices, brandy, triple sec, sliced fruit and cinnamon in a 2-quart pitcher. Cover and refrigerate at least 4 hours, or overnight.

2. Add 2 cups ice and the cava. Pour into wine glasses with some fruit.

Yield: 4 to 6 servings.