Sangria Senorita

That pretty much sums it up - I love sangria !! I always find myself humming and  dancing when I make a pitcher of sangria. I think it's because I'm creating. There are tons of recipes out there, and I do check them out, but I end up winging it when it's time to make a sangria - and I'm also usually in the mood to do some serious cooking...and laughing.


Sangria is particularly fun for me because there are so many possibilities. From the wine you choose, to the fruits and even how you choose to serve it. I will confess that I prefer sweet wines anyway and sangria allows me to convert any wine of my choice into a sweet fruity smile inducing concoction. My latest incarnation of a sangria is my Peachy Ria-Ritas...


Start with one large bottle of Barefoot Moscato
Add: 1/2 to 1 c sugar (depending on how sweet you like your sangria)
       1 c of Peach Nectar
       1 c of your favorite Margarita mixer
       2 healthy shots of your favorite Tequila (just enough for people to go 
          hmmmmm......)
       Diced strawberries, mangoes, and pears
       (if peaches were in season I would have used white peaches instead of      
        pears, and kiwis are another nice punch of color) 


I lean toward using white and rose wines, mainly because the red wines are often too strong for my taste, even though they are the traditional base for sangrias. But there are ways to adjust how strong the flavors are and extend the servings of a pitcher of sangria. You can serve the sangria mixed with a lemon-lime soda - spritzer style. you could make a two tone Ria-Rita by freezing the sangria and topping with portion of frozen margarita. 

There are so many possible combinations of wines, fruits and serving options, my head spins and I just want to get back in the kitchen to experiment. 

If you're afraid of experimenting with foods and seasonings, but like a cold drink from time to time, then sangrias may be your thing. The point of cooking is to have fun, to explore and experience the world through taste and smell, colors and textures. Put your heart into cooking - cook things you love, things your family and friends love. Try new things just to try them. 


Tonight for example, my sangria went along with Chicken & Shrimp Tacos and grilled squash. I found a new seasoning packet by Grillmates - a Mojito seasoning for grilling that I used on the chicken and shrimp. Since it was new I just followed the directions. And although it was really good, the next time I fix the marinade I'll try the other option on the packet which was a lime and honey version. From there I'll play around with it.
I have favorite dishes that I wouldn't change, but for most things I love to tweak the recipes.

Here are fruits I would consider for sangria:
Strawberries
Kiwis
Peaches
Nectarines
Oranges
Blood Oranges
Plums
Honeydew Melon
Star Fruit
Raspberries, Blackberries, Blueberries
Mangoes
Green or Gala Apples maybe Pink Lady if you can find them (something sweet/tart though)
Pineapples
Cherries
Red Grapefruit
Limes
Lychee
Essentially, you want to used fruits that don't disintegrate in the mix, so although banana is a wonderful flavor, you may not want to put the fruit in your sangria. 


There are lots of fruit nectars on the market that you can play with in your sangrias. And as I mentioned, you can serve it in different ways. Straight out of the pitcher, topped with a lemon-lime soda, soda water, or a sparkling white wine if you've made a red sangria. They can be frozen and mixed with margaritas.


You can add tequila, amaretto, flavored rums, etc. You can use agave nectar to sweeten your sangria if you want to use less sugar. The possibilities are endless !!!


Before I pour myself another glass of sangria, here's one recipe I may just have to follow and try ~

Sangria Edible Shots
(That's right - a sangria jello shot)

Edible Cocktails: Sangria
1 3/4 cups Reál Sangria
1 1/2 cups Limeade
3/4 cup Cointreau
4 packets Knox Gelatin – one whole box
zest of one lime for garnish

Mix the first 3 ingredients in a small sauce pan. Add Knox and let sit 3 minutes until gel softens. Turn on heat to medium and heat for a few minutes until gel is completely dissolved, no need to boil or get very hot. Pour into a 9 inch square pan that has been lined with plastic wrap. Chill covered overnight. To unmold, turn cocktail over onto a cutting board, remove plastic wrap and cut into 36 equal sized pieces. Top each piece with a small bit of lime zest. Place on pretty tray and serve immediately. Makes 36 pieces.

Tips on Making Edible Cocktails
1. Before adding the Gelatin, taste the cocktail first and adjust flavor if needed.
2. Keep chilled at all times! These will dissolve into puddles if not kept cold. Mine got soft on the car ride over to the party, which a quick trip to the freezer fixed them up just fine, but oh the puddle they made in my lap on the warm car ride home!
3. Remember the ratio to turn your favorite cocktail into an Edible Cocktail- one packet (7 grams) Knox Gelatin to every 8 ounces (240 ml) of fluid. More Gelatin will make the cocktails even more firm if necessary.