Originally Posted by Efrain Barragan on Thursday, June 28, 2012
I used The Climber Pouch for making Sangria this past weekend! It was perfect using the ripe summer fruits.
1 Climber Pouch – Cabernet SauvignonSpanish Brandy – 1/3 cup
Superfine sugar – 1/3 cup
Ice Cubes, to serve
Wash citrus and slice and then quarter. Measure out half the citrus and nectarine slices and muddle with the brandy. Refrigerate the muddled fruit, Climber Pouch and reserved fruit for 2 hours.
When ready to serve, pour the wine, muddled fruit and sugar into a large glass pitcher stirring until dissolved. Taste the Sangria and adjust the sugar if desired.
Serve each glass with served fruit slices, brandy soaked fruit and the Sangria. So refreshing!
Special Note: Adapted from “Food of the World, Spain”.
A post from our Master Chef, Anna Callaway