Sangria (C &M)
by Tarla Dalal
Sangria comes from the Spanish word sangre, meaning blood from the colour. In Spain and the surrounding area, it is drunk at many festivals with great theatrical drama - poured directly into the mouth from a long spouted jug! The art lies in being able to drink the Sangria from varying heights without spilling any! It has now become a very well known drink, cool and packed with fruit. Ideally, Sangria needs to sit for a full day before it is served, to ensure a smooth and mellow taste. If a day is not possible, give it an absolute minimum of two hours to sit. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher.
Sangria (C &M) recipe - How to make Sangria (C &M)
Cooking Time: Total Time:
Makes about 2½ litres.
1 bottle young red wine (Vin Ballet)
½ bottle Goa Port Wine
120 ml Tequila
90 ml Cointreau (or any orange flavoured liquor)
1 ltr red grape juice
1 cup chopped mixed fruits
- Main Procedure
- Mix all of these together in a jug and keep refrigerated, till you are ready to serve.
| Energy | 504 cal |
| Protein | 3.6 g |
| Carbohydrates | 108.4 g |
| Fiber | 9.1 g |
| Fat | 2 g |
| Cholesterol | 0.6 mg |
| Vitamin A | 523.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 40.1 mg |
| Folic Acid | 13 mcg |
| Calcium | 126.4 mg |
| Iron | 3.1 mg |
| Magnesium | 429.3 mg |
| Phosphorus | 180.1 mg |
| Sodium | 51.7 mg |
| Potassium | 126.1 mg |
| Zinc | 0.6 mg |