How can i make my own sangria spices to make my own sangria?!
I'll give you my recipe for Sangria... I live in Spain since 1972, and have been making sangria for nearly all that time, every time we have have a family get-together or special fiesta...
Here's the recipe....
Sangria
for 6 to 10 persons
2 or 3 bottles of red wine.
2 large bottles of lime or lemon soda (colourless)
2 large bottles of orange soda (1 lt. size at least)
2 oranges (large)
2 or 3 lemons
2 apples (golden delicious or granny smith)
2 or 3 tablespoons of sugar (to your taste)
2 pieces of stick cinammon (crush a little with your fingers to bring out the essential oils flavour)
1 glass of brandy
1 glass of orange based liqueur (Cointreau, Triple Sec, Grand Marnier or similar)
Peel and dice the fruit, place in a bowl with the sugar, cinammon, brandy and liqueur. If the liquid doesn't completely cover the fruit add a small glass of orange juice.
Allow to marinate for at least 4 hours. (I usually make it about 12 hours ahead of time, leaving it that long allows most of the alcohol to evaporate but retains all the flavour, that way it doesn't go to the head so easily).
Place everything together in a large punchbowl, stir and allow to blend for a little while before serving.
You can add icecubes to keep it cold, and if you freeze some orange soda or juice you can keep the sangria from getting too "watery" with the ice cubes.
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There is a variant made with white wine instead of red... It's called a KAP
Use the same ingredients, but use half a glass of brandy and the other half of vodka.
Also use peaches with/or instead of the apples. If fresh peaches are not in season, replace with canned ones, and add the syrup to the fruit mixture instead of the sugar.
Another suggestion...if you make juice icecubes add a maraschino cherry to some of them, it looks nice and adds a touch of sweetness..
Also, if you are handy, peel the lemons and oranges in one piece in a spiral and keep the peels to adorn the edge of your punchbowl. It all depends on how creative you are.
Answers: True spanish Sangría only uses one spice... CINNAMON
I'll give you my recipe for Sangria... I live in Spain since 1972, and have been making sangria for nearly all that time, every time we have have a family get-together or special fiesta...
Here's the recipe....
Sangria
for 6 to 10 persons
2 or 3 bottles of red wine.
2 large bottles of lime or lemon soda (colourless)
2 large bottles of orange soda (1 lt. size at least)
2 oranges (large)
2 or 3 lemons
2 apples (golden delicious or granny smith)
2 or 3 tablespoons of sugar (to your taste)
2 pieces of stick cinammon (crush a little with your fingers to bring out the essential oils flavour)
1 glass of brandy
1 glass of orange based liqueur (Cointreau, Triple Sec, Grand Marnier or similar)
Peel and dice the fruit, place in a bowl with the sugar, cinammon, brandy and liqueur. If the liquid doesn't completely cover the fruit add a small glass of orange juice.
Allow to marinate for at least 4 hours. (I usually make it about 12 hours ahead of time, leaving it that long allows most of the alcohol to evaporate but retains all the flavour, that way it doesn't go to the head so easily).
Place everything together in a large punchbowl, stir and allow to blend for a little while before serving.
You can add icecubes to keep it cold, and if you freeze some orange soda or juice you can keep the sangria from getting too "watery" with the ice cubes.
**************************************...
There is a variant made with white wine instead of red... It's called a KAP
Use the same ingredients, but use half a glass of brandy and the other half of vodka.
Also use peaches with/or instead of the apples. If fresh peaches are not in season, replace with canned ones, and add the syrup to the fruit mixture instead of the sugar.
Another suggestion...if you make juice icecubes add a maraschino cherry to some of them, it looks nice and adds a touch of sweetness..
Also, if you are handy, peel the lemons and oranges in one piece in a spiral and keep the peels to adorn the edge of your punchbowl. It all depends on how creative you are.
take some beer add salt and watermelon seeds then shake it around for 5 minutes then put it in a pot on the stove at 110 degrees for 4 minutes
need to use peper and cloves for the thick layer, then add cheese and meat in a pan and cook for 30 min.
Best answer
Normally, sangria doesn't require ''spices''. If you do like ''spiced sangria'' these are the common spices used:
star anise pods
black peppercorns
whole cloves
cinnamon sticks
fresh ginger
tell you the truth from looking in my book there are NO spices,
but lots of liquor
red wine
white wine
brandy
triple sec
sugar
oj
cranberry juice
garnishes diced apples &pears plus orange and lemon wheeles