Sangria

Am promis ca voi pune cateva retete cu fructe. Ca sa ne facem curaj sa ne apucam serios de treaba am ales pentru azi o reteta de sangria. Aceasta se poate face cu multe tipuri de fructe insa cea pe care am facut-o noi saptamana trecuta este parfumata si fara multe grade alcoolice.
I promised that I’ll write some recipes with fruits. To do my job seriously I must have courage so today I chose a recipe for sangria. This recipe can be made with many types of fruits, but the one that we did last week was perfumed and with not so many alcoholic degrees.

Ingrediente
– 1 mar
– 2-3 piersici
– boabe de struguri
-1 lamaie
– 3 portocale
– 750 ml vin rosu sec
– 250 ml apa minerala carbogazoasa
– 1 lingura sirop de trestie de zahar
– 50 ml vermut rosu
Ingredients
– 1 apple
– 2-3 peaches
– grapes
– 1 lemon
– 3 oranges
– 750 ml dry red wine
– 250 ml sparkling mineral water
– 1 tablespoon sugar cane syrup
– 50 ml red vermouth

Piersicile, marul, doua dintre portocale si o jumatate de lamaie se taie in bucati mari si se pun intr-un bol de sticla. O portocala si jumatatea cealalta de lamaie se storc si se adauga in bol. Boabele de struguri se pun si ele in bol insa fara a le taia.
Peaches, apples, oranges and half a lemon were cut into large pieces and placed in a glass bowl. An orange and the other half of lemon were squeezed and added in the bowl. Grapes were in the bowl without being cut.

Apoi se adauga vinul si siropul de trestie de zahar, se amesteca si se acopera cu un capac si se baga in frigider pentru cel putin patru ore.
Inainte de a servi sangria adaugati vermut si apa minerala. Puneti in pahar fructe macerate din sangria si decorati-l cu bucati de fructe proaspete. Se serveste foarte rece si preferabil cu gheata.
Then add wine and sugar cane syrup, stir and cover with a lid and put in refrigerator for at least four hours.
Before serving sangria add the vermouth and sparkling water. Put in the glass of sangria macerated fruits and decorate it with pieces of fresh fruits.It’s served very cold and preferably with ice.

Cheers! 🙂

29 comments
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