missing very little to Easter, and here I offer the recipe for sangria, a good drink for your drinks, parties with friends, etc. etc. and I thank my brother for allowing me to publish it to prepare all the steps of his personal recipe! - 4.5 liters of bonarda
- 4.5 liters of Montepulciano d'Abruzzo wines or other event, just give them enough alcohol-loving and
-2 liters pineapple juice
1 liter orange juice
-juice orange 10-15
-juice of 2 lemons
kg -1 sugar
-12 cloves
-fruit case, which is not too Pulp (strawberries, peaches, apples, kiwi, etc ...) : we can say without exaggeration that the success of sangria is proportional to the amount of fruit used
-Gin & Cointreau to taste (optional)
The secret to getting a good sangria is to put the fruit (peeled and sliced) and the cloves to soak in the wine the night before, so it can soak up much of the good flavors of the fruit. The ideal would be to pour all ingredients into a large container in the fridge to put to rest: because this is often not possible, simply use a smaller container, taking care, however, put all fruit with a little wine: it will then add the wine or any remaining juices. Sugar can also be added in smaller quantities: the chef will evaluate the dose, as well as those of Gin and Cointreau, tasting carefully prepared.
The sangria is served cool (not cold!) In capacious glasses.
Also needed are the connoisseurs who can appreciate and that are requested often compliments to the chef who, flattered, will do their best as well the next time to prepare a sangria even better.
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