Sangria

We love to entertain. We have an annual clam bake on the beach every summer the weekend before Labor Day. Families. If you are out on the East End, you are invited. We don’t want anyone to feel like they need to shlep out here. If you are here, you have friends staying at your house..bring them too.

Each year we have had the standard lobster, clams and corn. This year, we decided to go with a different menu. We opted for Greek. We’re on the ocean and we just had the Olympics. It was a blast.
The beverage of choice this year was Sangria. I pulled a recipe off the web and thought I’d share.

As always, I sort of played around with the ingredients but with Sangria, you really can not go wrong.

This should serve about 100 servings.

2 Gallons red Zinfandel
1 cup brandy
1/2 cup Contreau
2 quarts orange juice
2 cups lemon juice
1 cup superfine sugar
1 quart club soda
1 bottle sparkling white wine
8 nectarines sliced up
6 apples sliced up
8 oranges sliced up
couple handfuls of ice cubes

Again, this recipe is your basic. You could just do 2 quarts of club soda and no sparkling white wine, you could do less orange juice and more lemon juice, etc. I definitely would try to stick with the superfine sugar because it easily mixes up. Bottom line, you can’t go wrong.

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