On Sat, 23 Jul 2005 19:39:31 GMT, "Gary" >
wrote:

>After finding what looked like a great Sangria recipe, I took the low road
>and bought a 32oz bottle of SANGRIA ROJA MIX at William Sanoma which is a
>recipe from Rick Bayless:
>
>http://tinyurl.com/8xbkl
>
>The bottle says "Just add Wine".
>
>Ok, I bought a bottle of Carlos Rossi Burgundy which is supposed to be an
>acceptable inexpensive, dry table wine for Sangria.
>
>Some questions:
>
>(1) Even though the directions on Bayless' mix says to add one bottle of
>chilled, red, fruity wine to two cups (16 oz.) of the Sangria mix, it
>doesn't say what amount of wine in ounces. I bought the biggest bottle of
>Carlos Rossi Burgundy and it comes in different sizes.
>
>How much red wine do I add to the Sangria mix?
>
>(2) This Sangria mix from Bayless has no alcohol in it. I wonder if I should
>add some Contreau to the mixture? I am asking because that is what I have
>seen in other recipes. More alcohol than just wine.
>
>(3) How about adding some cut fruit into the pitcher or is that overkill?
>

Sangria shouldn't require any special "mix"--it's a matter of art, not
science. Mixes are just someone's way to make a $.

Start with some inexpensive dry red wine--your Carlos Rossi is as good
as any and better than some. Throw in a couple of thin slices of
lemon, maybe a slice or two of orange, and if you feel flamboyant, add
some sliced peaches, nectarines, strawberries or other sweet fruit in
season.

Traditionally the sangria is jacked up an alcoholic notch with a
dollop of Spanish brandy, cointreau, Grand Marnier or other spirits.
If you don't like the high alcohol idea, throw in a half cup or so of
red vermouth (it gives a nice spiciness.) In Spain, they sweeten the
mix with a liberal addition of sugar, but I've found that Equal,
Splenda or Nutri-Sweet work well.

Add ice to the pitcher (use large cubes or even small blocks to avoid
excess dilution). The idea is to make it cold, not watery. Stir to mix
things together and then before serving add a bottle of club soda
(Spanish "agua gaseosa"). This lightens the drink and makes it
pleasantly refreshing.

Feel free to dig the fruit out and consume.

As you make Sangria, you'll gain a feel for proportions and modify
your recipe to your own personal taste.



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com