Wednesday, May 27, 2009

I don't practice Sangeria.

Sorry I've been a little delinquent on my Recipe of the Week, sue me, it's graduation week. Because I'm feeling charitable, I'm giving you a twofer on summertime beverages.

This one is a good one infamyous Sangria.

1 bottle of Red wine (I prefer Shiraz for its more berry quality, but whatever works)
4 oz of frozen mangoes
3 oz of frozen mixed berries
2 apples, cored and chopped
1 orange, finely sliced into wheels
Sugar to taste

It's best to keep all the fruits skins on to capture their essences, so make sure you wash them well.

Start with the apples, oranges, berries and mangoes in large pitcher. Add the red wine, and mix well. Slowly add sugar in tablespoon increments until you reach a bittersweet taste. Refrigerate for at least an hour before tasting again. The fruits should have broken down a bit, so it will be sweeter, but if it has not reached your desired sweetness, you may add more sugar. Enjoy!

Mango Mojito

You'll have some frozen mango left over from the top recipe if you're only making one pitcher of sangria. With the leftovers, puree it up in a blender with a little bit of water for a thinner consistency.

4 mint leaves, plus one for garnish
2 oz lime juice
1 oz Mango puree
1 oz Simple syrup or 1-2 tsp sugar
2 oz white rum
2 oz club soda

In a highball glass, place mint leaves, lime juice, mango puree, and sugar/syrup. Using a muddler, lightly muddle the ingredients. Add rum. Add ice to the mix you've muddled, and then stir in club soda. Take a shaker and shake mojito between tumbler and shaker until mixed well.

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