July 26, 2009

Summertime Sangria

Our local co-op sells Minervois rosé for the bargain price of €1.30 a liter.
We enjoy its thirst-quenching, refreshing qualities all summer long, and like to do all we can to support our local vignerons!

Husband recently decided that we should try to make Sangria with rosé instead of red so I happily mixed up this concoction late this morning and left it to sit and infuse in the fridge for a few hours. At lunchtime we poured ourselves a couple of icy cold glasses to taste.
What a wonderful flavor!
Tangy, not too sweet, invigorating and delicious. I'm so happy with the results!

Loulou's Summertime Sangria
  • 1 bottle of dry rosé
  • 1/4 cup Cognac* or brandy
  • 2 lemons, cut into pieces
  • 1 orange, cut into pieces
  • 3-5 tablespoons sugar
Put all of the ingredients in a large pitcher and stir until the sugar dissolves. Taste and add more sugar if you like your Sangria a bit sweeter.
Leave in the refrigerator for several hours or overnight to allow the flavors to blend.
Serve over ice.


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*no need to use your best Cognac for this recipe

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spacedlaw said...

Sounds dangerously good.

Nadege said...

One summer on the island of Majorca, the barman at the hotel made a great sangria mixing Grand-Marnier (or cointrau) with the usual ingredients... Spacedlaw is right ; yours looks dangerously good.

Veronica said...

I'm thirsty! I really like sangria made with rose. We recently made 40 l of sangria, and things I learned from our chief sangria maker were:

- use cane syrup instead of sugar, no problem with getting it to dissolve
- we added both Cointreau and orange curacao!
- to my surprise, half a bottle of gin added a certain je ne sais quoi -- it basically gives it a hint of juniper flavour.
- we also infused some vanilla briefly.

poppy fields said...

Mmm, I like Sangria made with Rosé...I'll try your recipe.

we are never full said...

ahh yes. love it - with the rosé it can only be amazingly refreshing.

croquecamille said...

That looks so refreshing! We made some sangria a few weeks ago with the leftover fruit salad from our 4th of July picnic. One batch was with white and one with rosé - either way, the fruit really packed a punch at the end of the day! :)

Loulou said...

exactly! :)

I thought about adding Cointreau, but it was fantastic without it.
Maybe next time!

40 liters! Wow.
Cane syrup would definitely save some time. I thought about making simple syrup, but the sugar dissolved quickly, so it wasn't necessary.
My husband like the gin idea. We might try that in the future. Thanks for the tips!

poppy fields
Let me know what you think!

we are never full
It is a great thirst quencher. Really delicious!