One of the sous chefs handed me a glass of delicious Sangria la Puerta as I walked into the Salsa y Salsa class the other day at La Cocina Que Canta. It was light and refreshing, chunky with fruit, and fragrant with star anise and cinnamon. The perfect end to a long day.
Since summer is practically here, I had to share this wonderful recipe from Chef Denise Roa with all of you!
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1 bottle (750 ml) light-bodied white wine
- 1 cup unfiltered fresh grape juice
- 5 whole star anise
- 3 cinnamon sticks
1. Wash the orange and lemon and slice thinly from end to end. Place the orange and lemon slices in a large glass pitcher, add the remaining ingredients, and stir. Chill for at least 2 hours before serving.
2. Strain the sangria and serve in tall glasses over ice cubes if you like, and garnish with piece of soaked fruit.
A little side note: fresh juices make all the difference here. If you can’t find or make fresh grape juice, white grape juice from concentrate may be substituted. Serves 6.
+ Substitute sparkling water for the apple juice.
+ Add ¼ cup brandy just before serving.
+ Add a few pieces of nectarine and green apple to each glass.