From Simone Beck's own simple Sangria from her book Simcas Cuisine
This should be made in the morning for evening or a day in advance for an earlier affair.
3 oranges
1 lemon
3 cloves
3/4cup confectioners sugar
3 quarts good red wine
fresh mint
ice
Wash 3 oranges and 1 lemon and cut them into thin slices. Put them into a large glass pitcher add 3 cloves and 3/4 cup confectioners sugar, cover with 3 quarts of good red wine. Place in the coolest part of the kitchen until time to serve. Two hours before serving, stir and add a sprig of fresh mint. Stir again and serve with ice.
SPEEDY SANGRIA
For an instant summer punch, buy a bottled Sangria (by Taylor)
Serve it very well chilled over ice with perhaps a lemon or orange slice hooked onto the glass and a cinnamon stick to stir.
Campari Punch
is cool and tangy.
Put a block of ice in a punch bowl and over it pour 1 fifth Campari and 2/3 of a fifth sweet vermouth. Add 2 quarts soda water, chilled, garnish the punch with orange slices and long spiral of lemon peel.
Yields: 35 servings
*This liquor was first made in 1860 in Novara, Italy by a man named Gaspare Campari. He made his eponymous drink by soaking a still-secret combination of herbs in water and alcohol. I was a little disturbed to discover that to give Campari its trademark ruby hue, Gaspare dyed the alcohol with carmine dye, which is derived from crushed cochineal insects. Just sayin...
This should be made in the morning for evening or a day in advance for an earlier affair.
3 oranges
1 lemon
3 cloves
3 quarts good red wine
fresh mint
ice
Wash 3 oranges and 1 lemon and cut them into thin slices. Put them into a large glass pitcher add 3 cloves and 3/4 cup confectioners sugar, cover with 3 quarts of good red wine. Place in the coolest part of the kitchen until time to serve. Two hours before serving, stir and add a sprig of fresh mint. Stir again and serve with ice.
SPEEDY SANGRIA
For an instant summer punch, buy a bottled Sangria (by Taylor)
Serve it very well chilled over ice with perhaps a lemon or orange slice hooked onto the glass and a cinnamon stick to stir.
Campari Punch
is cool and tangy.
Put a block of ice in a punch bowl and over it pour 1 fifth Campari and 2/3 of a fifth sweet vermouth. Add 2 quarts soda water, chilled, garnish the punch with orange slices and long spiral of lemon peel.
Yields: 35 servings
*This liquor was first made in 1860 in Novara, Italy by a man named Gaspare Campari. He made his eponymous drink by soaking a still-secret combination of herbs in water and alcohol. I was a little disturbed to discover that to give Campari its trademark ruby hue, Gaspare dyed the alcohol with carmine dye, which is derived from crushed cochineal insects. Just sayin...
2 comments:
I love that blog you posted on my comments! Thanks for the heads up:) I'm feeling like I need to have a summer party so I have an excuse to make some punch!
Your welcome Katie, I knew you would. Hey theres nothing more sociable than a punch bowl! It's a great gathering place for a party....pick one and have a wonderful time!
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