In my limited knowledge, sangria was a drink with wine and chopped fruit, but when I took part in the challenge of reproducing one of the menu suggestions from the book “A Meal in the Family” I came to know it as a dessert.
I modified the recipe a little (I almost don’t even do this hahahaha), and I’ll describe how I did it.
Faces:
- 1 orange as I taught here.
- 1/2 pera
- 1/2 apple
- 1 peach
I squeezed the juice and used the zest of 1 orange, added 2 glasses of dry red wine, 1 tablespoon of cointreau, 1 teaspoon of cinnamon powder, 2 tablespoons of sugar. I poured this mixture over the fruits and let it rest for 2 hours.
When serving, I did as the book suggested, added the fruits and drizzled with some of the syrup (the book said to strain, but I didn’t). Decorate with mint. It’s very tasty, but I think I prefer to chop it into squares and serve it in a glass.
Makes 4 servings.
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