Tuesday, August 25, 2009

Cap't Matt's Sangria

This recipe is one of my summer favorites, given to me by my lifelong friend Matt. It always reminds me of our summer vacations with our families on Captiva Island! Matt never really measured for this recipe, so after watching him make this a few times, I estimated amounts... feel free to adjust the ingredients (like less brandy or sugar) depending on your taste.

1 1/2-2 cups Sugar
1-2 tsp Cinnamon
4 Oranges
3 Lemons
2 Apples
6 oz. Spanish Brandy (4 shots, more or less)
2 Bottles Spanish Red Table Wine

Pour sugar into a saucepan and pour in enough water to cover the sugar about 1- 1 1/2 cups), and heat over medium high heat, dissolving the sugar to make a simple syrup. Once the mixture boils, turn down heat to medium low, and stir in cinnamon. Next, quarter two (2) oranges and two (2) lemons, and squeeze their juice into the simple syrup, and stir. Let the mixture simmer for 5 minutes to allow juices to really mix. Fill a large pitcher half way full of ice cubes. Next, add 6 oz of brandy to the pitcher, and the two bottles of red wine. Remove the saucepan from the heat and let the syrup mixture cool for 5 minutes. While it is cooling, cut the remaining oranges, lemon, and apples into small slices, and add to pitcher. Finally, pour the syrup over the fruit, ice, wine, and brandy, and mix with a wooden spoon. Pour into glasses, and spoon out some of the fruit in every glass. Remaining sangria-soaked fruit is a great treat you can eat later too!

This refreshing drink is perfect for a summer meal, or an afternoon at the beach. Enjoy!

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