The most simple and enjoyable summer I ever spent was on a beach in Northern Spain. I slept on the sand floor in a one room cabin with my back pack as a pillow. My job was picking grapes and making wine. Yes, we crushed the grapes with our bare (clean) feet.
I learned how to make to Spanish dishes from a native lady friend named Christina, the owner of my beach shack. Christina taught me
Spanish dishes and customs. In turn, she was thrilled to learn English.
Her paella, with fresh shellfish we caught from the sea. may be my favorite food of all time.
This is Christiana’s sangria made with the local wine where I worked.
Ingredients
1 quart young Spanish red wine
1/3 cup brandy
A few squeezes of lemon or lime juice
1 cup fresh orange juice
1-2 pounds of local and seasonal fruits (peaches, strawberries, raspberries, blueberries, nectarines, tangerines, lemon, limes and oranges)
1/3 cup superfine sugar
I pint of club soda. You can substitute
7 up or lemon-lime soda.
Method
Combine wine, brandy, lemon/lime, orange juices and sugar, stirring all together in a large pitcher.
Add fruit with skins on.
Let chill for 4-10 hours. Stir again.
Add ice and soda just before serving.
Garnish with mint leaves.
Save all the wine soaked fruit chunks to enjoy later.
This is my go to drink to make for picnics and parties. Everyone loves it, especially me. Sangria makes summer entertaining simply delicious.
If there is any left, it only gets better.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
