Fruity red sangria from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 54) by Anya Von Bremzen

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Notes about this recipe

  • Breadcrumbs on August 01, 2015

    p. 54 - Tapas were on the menu so it only seemed fitting to serve sangria alongside for our Spanish COTM’s-Eve dinner celebration. A delicious sangria this was however do heed Ms. Von Bremzen’s warning to “watch out – this is potent stuff!!” mr bc was happy to be back in the COTM kitchen to resume his bartending duties and he even remembered to snap a photo of his creation for me!! Ms vB suggests you can add more simple syrup if need be but ours was sweet enough. In fact, I might cut down on the syrup next time. We enjoyed this very much. The best part about sangria is the fruit IMHO and it was terrific to be able to serve this at a time of year when local fruit is available and at its prime. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9666141#9666141

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