*Sangria Española*
RECETA ORIGINAL
Mis Patycofans...
La Sangria de casa..la mas rica..la mejor..la que no puede faltar ahora
que ya estamos entrando en el verano.
Una preparacion sencilla y plena de sabor..
Eso si ..hay que darle sus tiempos y lograremos que la fruta transmita
todos sus sabores al vino y estara perfecta y deliciosa.
La sangria española, la bebida mas internacional de nuestro pais!
Empecemos:
My Patycofans...
The Sangria from home..the richest..the best..the one that cannot be missing now
that we are already entering the summer..
A simple and flavorful preparation..
that we are already entering the summer..
A simple and flavorful preparation..
That if ... we have to give it its time and we will make the fruit transmit
all its flavors to wine and it will be perfect and delicious.
Spanish Sangria, the most international drink in our country!
Let us begin:
all its flavors to wine and it will be perfect and delicious.
Spanish Sangria, the most international drink in our country!
Let us begin:
Ingredientes:
1 botella de Vino tinto joven (de 3/4 litro)
2 Melocotones
1 Manzana
rodajas Limon
zumo medio Limon
2 Naranjas
zumo media Naranja
medio litro Fanta limon ó naranja
1 trozo Canela rama
2 Cerezas
Almibar:
2 cucharadas Azucar
2 cucharadas agua
Hielo
Ingredients:
1 bottle of young red wine (3/4 liter)
2 peaches
1 apple
lemon slices
medium lemon juice
2 oranges
half orange juice
half a liter Fanta lemon or orange
1 piece Cinnamon stick
2 peaches
1 apple
lemon slices
medium lemon juice
2 oranges
half orange juice
half a liter Fanta lemon or orange
1 piece Cinnamon stick
2 cherries
Syrup:
2 tablespoons sugar
2 tablespoons water
Ice
Syrup:
2 tablespoons sugar
2 tablespoons water
Ice
 |
| Mise en place.. |
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| Echar en una jarra grande (de 2 litros) la botella de vino, cortar los melocotones, la manzana en cuadraditos y añadir, pelar la naranja retirando todas las partes blancas que pueden amargar cortar en cuadraditos tambien y añadirla al vino, añadir las cerezas sin hueso. Exprimir el zumo de medio limon y el zumo de 1 naranja y añadir, reservar.. Pour the bottle of wine into a jug (2 liters), cut the peaches, the apple into squares and add, peel the orange, removing all the white parts that can be bitter, also cut into squares and add it to the wine, add the pitted cherries . Squeeze the juice of half a lemon and the juice of 1 orange and add, reserve .. |
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| Para endulzar la Sangria vamos a preparar un almibar. En un cazo pequeñito colocamos las 2 cucharadas azucar con 2 cucharadas agua, dejamos cocer a fuego medio alto hasta que disuelva el azucar, echamos el almibar a la sangria, añadimos la canela y removemos bien. Ahora dejamos reposar la Sangria durante 2 horas a temperatura ambiente, el vino tomara el sabor de la fruta y tendremos una Sangria autentica.. To sweeten the Sangria will prepare a syrup. In a small saucepan we place the 2 tablespoons of sugar with 2 tablespoons of water, cook over medium high heat until the sugar dissolves, add the syrup to the sangria, add the cinnamon and stir well. Now we let the Sangria rest for 2 hours at room temperature, the wine will take on the flavor of the fruit and we will have an authentic Sangria. |
Despues de esta maceracion es mejor dejarla en la nevera asi evitaremos que la fruta se fermente y se estropee el sabor de la Sangria.
Chin ..chin mis Patycofans!!!
Finally add the lemon Fanta and ice and we can enjoy a very fresh Sangria.
After this maceration it is better to leave it in the refrigerator so we will prevent the fruit from fermenting and spoiling the flavor of the Sangria.
Chin ..chin my Patycofans!!!
After this maceration it is better to leave it in the refrigerator so we will prevent the fruit from fermenting and spoiling the flavor of the Sangria.
Chin ..chin my Patycofans!!!
