Cristobal's Famous Sangria
by Christopher
I think the most disappointing food item for me in Spain was the commercialization of Sangria. It is difficult to find a true Sangria except at home. Today many restaurants add sugar in a pitcher with pieces of fruit and lemon-lime soda and tell the tourists it is Sangria. We have even had the experience where they added a can of fruit cocktail. Although “soda” was traditionally used, we use cava. However, in the USA I like adding “Cold Duck” sparking burgundy. You could use other sparkling wines as well. Because the glass has ice, the potency is diluted so we feel club soda is not necessary. Crisobal's Famous Sangria Directions: The night before you plan to serve, In a large pitcher add brandy and sugar and stir until dissolved. Add one cup of fruit slices and muddle until the fruit is bruised and falling apart slightly. Now add second cup of fruit slices and stir to mix. Add the juice, cover and place in the refrigerator overnight. Place sidra, cava or champagne and the red wine in the refrigerator to chill overnight as well. Preparation: When ready to serve, pour red wine into pitcher and stir. Now add your sparkling wine and serve immediately in tall glasses with ice.
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