Sangria and summer - the perfect pair!

Sangria is absolutely delicious and especially refreshing when temperatures hit the 80's and summer is in full swing. While sipping it, I have flashbacks to time spent in Spain with good friends and enjoying leisurely tapas in a small restaurant on Boston's Newbury Street. I recently had the occasion to make several pitchers of this fruity concoction...and the result was heavenly. In my search for authentic recipes, I discovered this Sangria that's made in a small bar in Cordoba, Spain. There are so many different ways to make it, but this one is superb!

sangria 

ingredients:

2 bottles of red wine (inexpensive Spanish red works well - Rioja is best)

2 1/2 cups dark rum

1 cup Triple Sec (or Cointreau)

1/2 cup Green Apple Schnapps (peach schnapps is a good substitute)

2 tsp sugar (optional)

2 - 3 cinnamon sticks

Fruit, peeled and chopped (seasonal is best - I used 2 oranges, 2 lemons, 2 plums, 3 peaches)

Ice

5 cans Pellegrino Limonata (I found this in my local grocery store. Fanta Limon is the Spanish way, but any lemon soda will do)

directions: 

1. Fill a large pitcher (you might need two) or punch bowl with the wine, liquors, fruit, sugar and cinnamon sticks. Stir well.

2. Place mixture in refrigerator and let sit overnight for the flavors to blend together. If you don't have the time, at a minimum let the mixture sit for two hours in the fridge.

3. Just prior to serving, add the Pellegrino Limonata to wine mixture. Serve over ice. 

Makes 20 servings.