A sangria “by Filipinos, for Filipinos”! You ready for this?
There are a lot of ways to prepare Sangria, but here’s a recipe perfect for the Pinoy palate: a very light colored rose, made using the sangiovese grape varietal, and flavor it with Filipino citrus including dalandan and calamansi. Sangiovese is known for strawberry notes, and these grow well in Baguio, so pop in a few of those. A sprig or two of fresh tarragon will really make this ‘pop’ in your mouth. If you can’t find a sangiovese rose, just opt for any lighter bodied red wine – pinot noir is a good choice.
This creation is perfect for your warm summer nights!
Good For: 1 Liter
Prep time: 10 minutes
Cooking time: No cooking needed
1 bottle Red Wine (a Sangiovese Rose or any light bodied red wine)
¼ cup Triple Sec (optional)
¼ cup raw sugar
1pc Orange, sliced into rings
10-15pcs Calamansi, sliced into halves
1 cup Strawberries, sliced into halves
1 can soda water
1 can lemonade
As needed Ice Cubes
- In a cup, combine the raw sugar with ½ cup boiling water and stir until combined.
- In a pitcher, combine the wine, triple sec, sugar syrup, citrus fruits and strawberries and mix using a stirrer.
- Gently bruise two sprigs of tarragon and place in the sangria
- Top it off with the can of soda water for some fizz, and some of the lemonade. Taste the sangria and add more lemonade for a sweeter taste, depending on your palate.
- Keep in the fridge for 15 minutes to allow the fruit flavours to infuse. Add ice cubes upon serving to keep it cool.
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Maputing Cooking would like to thank the following:
Masflex Kitchen for the wonderful kitchen:
Barong Warehouse for Chris Urbano’s all-Pinoy look:
Suggestions on new recipes we should cook? Please tell us and we’d definitely consider them! Have a great day ahead!