San­gria cel­e­bra­tion

Ottawa Business Journal - Ottawa at Home - - LIVING ON SECOND THOUGHT -

750ml bot­tle Ar­gen­tinian Mal­bec 250ml of brandy One whole cin­na­mon stick Fresh fruit (sliced) (Sug­gested: lemons, plums, or­anges, straw­ber­ries, peaches, rasp­ber­ries) Sugar to taste PC Splen­dido Orange Friz­zante Ice Pour the wine and orange liqueur or brandy into a clear pitcher; stir. Add the blue­berry/pome­gran­ate juice; Add orange juice and a few orange slices. Cover and chill overnight ( VERY im­por­tant!) When ready to serve, top up with the soda, left­over orange slices, frozen cran­ber­ries and a few ice cubes.

In a pitcher, mix to­gether red wine, brandy, whole cin­na­mon stick. Add sugar to taste. Add fruit. Leave enough room (2-3 inches) at the top for ice and PC Orange Friz­zante to be added later. Cover the pitcher with plas­tic wrap to al­low the fruit to ab­sorb all the won­der­ful flavours and place in the fridge for a cou­ple of hours.

When ready to serve, top up with PC Splen­dido Orange Friz­zante. Add ice at the last minute so as to not di­lute. 750ml bot­tle Shi­raz 25ml orange liqueur ( Triple Sec, Coin­treau or Grand Marnier)

or brandy 175ml Pres­i­dent’s Choice Blood Orange Ital­ian Soda 250ml Pres­i­dent’s Choice Pome­gran­ate/Blue­berry Juice Splash or two of orange juice Two large or­anges, sliced Any other fruit on hand (ie: limes) Hand­ful of frozen cran­ber­ries Ice San­gria syn­ony­mous with warm weather and ca­sual en­ter­tain­ing fits in per­fectly with al­fresco din­ing. Meant to be made in ad­vance, to let the fruit and flavours evolve, the blended bev­er­age comes in a va­ri­ety of con­coc­tions. We share two win­ning recipes from read­ers and our edi­tor’s own ver­sion. Cheers! 750ml bot­tle Beau­jo­lais 125ml sparkling orange 250ml white grape juice 1 wine cooler (any kind will do) Cir­cu­lar sliced lemon Wedged sliced lime Splash of te­quila

Pour first 4 in­gre­di­ents into clear glass pitcher, stir in sliced fruit-re­frig­er­ate un­til serv­ing. Just be­fore serv­ing splash in te­quila, add ice. Serve in tall gob­lets.

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