Guess what? I’m home! We’ve spent the last week at Disney World for a few nights and then at the beach at Palm Coast, over on the eastern coast of Florida. I have lots and lots of photos to share with you, but first things first. I have a sangria recipe that I simply must share. Right now.
We stayed at a lovely condo at the beach – three bedrooms, washer and dryer, beautiful kitchen. Unfortunately, we weren’t able to bring many of our pantry staples, and there really wasn’t much already there beyond salt and pepper and some paper towels. Not wanting to restock the fridge and pantry for such a short time, I was limited on what I could prepare. And then, in a moment of brilliance, I thought of it. Sangria. I could make sangria! Sure, it’s not really FOOD, but hey – who cares?
So, sangria it was. It was very good the first day – cool, refreshing, with just the right amount of sweetness. Not so good the second day. From the sangria-making experience I learned two lessons. First, this sangria shouldn’t be made more than one day in advance. Second, we clearly don’t drink all that much since we had leftovers on day two.
For the red wine, use something inexpensive but tasty. I used an under-$10 bottle from the local grocery store - Red Truck California Red Wine. For the orange liqueur, you can use Cointreau or triple sec. I used triple sec for this recipe.
1 Granny Smith apple
1 750 mL bottle red wine
1/2 cup orange juice
1/2 cup orange liqueur (I used triple sec.)
12 ounces lemon lime soda (I used Sprite.)
Slice the lemon, lime, and orange into thin slices and then cut the slices into wedge-shaped pieces. Core and slice the apple into wedges. Add the fruit to a large pitcher, then add the wine, orange juice, and orange liqueur. Stir and refrigerate well until chilled. Just prior to serving, add the lemon lime soda. Can be made up to 1 day in advance.