Epicure with Love – Can you say “Sangria?”

Epicure with Love - Can you say “Sangria?”

Epicure with Love - Can you say “Sangria?”I love sangria when it’s not too sweet, overfilled with fruit or ice, where I have to refill my cup every three sips. I don’t think there is a more perfect time of year to enjoy this delicious thirst-quenching medium-buzz creating drink than summer, of course! But if you’re a wine drinker like me or you enjoy a slightly sweet kick in your cocktails, this an absolutely perfect drink any time, any holiday. This month I am featuring my two sangria recipes that will satisfy the red or white wine preference. The first sangria is my twist using rosé champagne. You can be more traditional and replace the rosé with red wine and then add 1/2 liter of club soda. I think the rosé champagne here gives it just the right amount of sweetness and also gives the sangria a rich color. Apples and strawberries are also atypical to this drink but they lend the perfect balance of flavor, color and texture.

The second delicious recipe is my Italian White Sangria. With a healthy splash of Grand Marnier, the sangria is elevated and super delicious!

Fantastic when serving fish, other light protein or salad, this creation of mine is crisp and fruity, but not too sweet. The red grapes, lemon slices and honeydew melon give the white sangria beautiful clean colors and impart their contrasting flavors for the perfect balance of citrus and sweet. Great for the upcoming hot days, but I enjoy both of these year-round. Glug glug! Enjoy.

Rosé Champagne Sangria
INGREDIENTS
1 Bottle rosé wine
1 Bottle Brut Rosé champagne
1 cup Mixed fruit nectar or tropical fruit nectar
1/2 cup Raspberry Liqueur
1/2 cup Sugar (use superfine sugar if possible)
1 Cinnamon stick
2 cups Strawberries (cut the tops off, then quartered the long way)
1 Red apple (cored, cut in half and with cut side down, slice into thin semi-circle wedges)

PREPARATION
Combine all the ingredients in a large pitcher (except the Brut Rosé) and let sit in refrigerator overnight. When serving, scoop a small amount of fruit into an 8-oz. glass, no ice. Pour in sangria to fill 2/3 of the glass. Add Brut Rosé Champagne to the top.

You can add the Champagne to the pitcher right before serving instead of topping off each individual glass.

Italian White Sangria
INGREDIENTS
2 Bottles Pinot Grigio (or Sauvignon Blanc)
½ cup Sherry
½ cup Orange liqueur
¼ cup Superfine sugar (or granulated)
2 cups Sparkling water
1 Lemon
1 bunch Red seedless grapes
2 cups Honeydew melon (diced)

PREPARATION
Combine wine, Sherry, Grand Marnier and sugar until dissolved. Add lemon, grapes and melon and chill in refrigerator for twenty-four hours. Add sparkling water right before serving.

You can add the Champagne to the pitcher right before serving instead of topping off each individual glass. Both recipes make ten to twelve servings.

Michael Love is the Executive Chef for both Epicure locations in South Florida and is the author of “The Salvage Chef Cookbook” (Skyhorse Press, November 2014). Like him on Facebook (MiamiChefMichael) and follow on Instagram & Twitter @lovecancook.


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