Simple Spanish Sangria by Mom De Cuisine
Pork and booze. Those are the biggest differences between living in the Middle East and living in Spain. It’s not the absence of women and men clad in Abayas or Thobes or the absence of the Call to Prayer echoing though out the country. It’s the abundance of pork products and alcohol. And when I say abundant, I mean abundant. One can find jamón flavored potato chips and cured pig legs hanging in the windows of bars and restaurants. You can order a beer at McDonalds, but not a milkshake. Fancy a glass of wine while you walk around Ikea? The only thing one needs to wonder is blanco or tinto?
This past weekend we spent a Saturday exploring Los Arcos de la Frontera-a small pueblo blanco (white town) carved into a hillside. And when we stopped for lunch, I enjoyed a glass of this sangria. It was simple, slightly sweet and perfectly refreshing after walking up the steep hill into town. Because my husband was stuck drinking agua con gas (sparkling water) for lunch-he was the designated driver- I decided to recreate the sangria when we got home. After his first sips he was not a fan, but we let it sit in the ‘fridge overnight and the next day he did enjoy it-with a plate of jamón, of course!
Simple Spanish Sangria Recipe
Prep time 5 mins
Total time 5 mins
- 1 bottle dry Spanish red wine
- 2 oranges, one juiced, one sliced
- 1 cup brandy
- 1/4 cup agave nectar
- 2 cinnamon sticks
Combine all of the ingredients in a pitcher, stir. Refrigerate for at least three hours, but preferably overnight. Serve over ice. Enjoy!
The written and photographic in this article are reference and redaction from momdecuisine.net