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Tuesday, March 25, 2008
It's that time of the year that we are waiting for warmer days. Nothing says hot better than a glass of Sangria. Making Sangria is more than easy. It has a few simple things:
1. Lots of wine, red or white and you can even mix them. It is a great way to use up open wine that has been around for a couple of days.
2. Fruit, and that type is up to you. It is whatever you like. Keep in mind things like strawberries and bananas won't look good day the next day.
3. A sweetener, we like agave nectar. Honey works great as well. As most of you know we avoid white sugar due to health implications.
4. A spirit of your choice. You can use brandy, triple sec or even vodka.
Serve Sangria with ice and the fruit that is in the Sangria in a wine glass.
Have fun and experiment.
Marcus & Jamie
Aroma Thyme Bistro
Ellenville, NY 12428
Because of the variation in recipes, sangría's alcoholic content can vary greatly. The ingredients in sangría vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation. White wine can be used instead of red, in which case the result is called sangría blanca. In some parts of southern Spain, sangría is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base. In some regions of Portugal, cinnamon is also added with the sweetner, so that it can spice up the flavour.
Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredients, the ice and any last-minute ingredients are added and the drinks are poured. In both Spain and Portugal, sangría is served throughout the country during summer, and around the year in the southern and eastern parts of the countries.
Bottled sangría can be bought in some countries, but this is considered by some to be less entertaining than making it oneself. In the parlance of EU administrators, such products are referred to as "aromatised wines".
We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp