Happy National Sangria Day!
Here’s a little something from Chef Terry’s archives! A couple years back, we threw a Greek Easter feast with a dozen or so friends, and Terry made of a batch of his Sangue Rosso Sangria to compliment the grilled lamb, dolmadakia, and all the other Greek goodies.
Ir was, to say the least, very well recieved. By far the best sangria I’ve ever had!
1 bottle of Cabernet Sauvignon
1/4 Cup Kirshe Wasser (cherry brandy)
1/4 Cup Limoncello (lemon liqueur)
2 Oranges, sliced
1 Green apple, sliced
2 Tbs. Sugar
1 1/2 Cup Club soda
Combine (stir to dissolve the sugar) wine, liquors, fruit and sugar in a container and chill for at least 2 hours up to 24.
Add club soda just before serving. Serve over ice.