La Sangria de Mama


(I tried to blog at airports, but wasn’t having much luck actually posting what I was writing, so here is a belated post, maybe two, now that I have internet!)

Just said goodbye to my family and waltzed through security. Am now waiting to board my flight (thank goodness for free wifi at YOW) with butterflies in my stomach. I am so excited for this little adventure; when I decided to stay home for my undergrad, I planned that hopefully one of those years would be spent abroad. At the same time, I am definitely a bit of homebody and saying goodbye to my family at the airport made me tear up! And so here I am waiting for a flight to Madrid and re-reading the metro directions to take me from Madrid to the train to Huelva.

My mum organized a great send off party for me last Saturday. It was a lovely group of some of our new and old friends, and my family all together. There was a stellar band, Go Long(!), awesome and silly sing alongs, lots of tapas, and delicious sangria. We figured you couldn’t have a fiesta without it!

Serve a white and red sangria beside each other in transparent glass jugs or punch bowls so you can admire how pretty your drinks are before they disappear.My mum threw a lovely party (more on that later!) for me on Saturday and she made lots of delicious sangria…there wasn’t any left at the end of the night. These recipes will get you in a fiesta mood!

(Go Long(!) is having a CD release party for their debut album on Sunday September 30th…if I were in Ottawa I would definitely be there, so go enjoy this great trio!)

Mum’s Sangria(s)…

Mum’s Red Sangria
3 1/4 cups ( 26 fl. oz) dry red wine
1 tablespoon sugar
Juice of 1 large orange
Juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium peaches, peeled, pitted and cut into cubes
Apple-pomegranate sparkling juice*

Combine all the ingredients except for the sparkling juice in a large serving pitcher, mixing well. Refrigerate overnight. Just before serving, mix in the sparkling juice. Enjoy!

*club soda or gingerale may be used instead of the sparkling apple juice.

Mum’s White Sangria

1 1/4 cups (10 fl. oz) water
1 small bunch fresh mint (less than a handful)
1/2 cup (3 1/2 oz) sugar
3 cinnamon sticks
3 1/4 cups (26 fl. oz) dry white wine
2 medium peaches, peeled, pitted and cubed
2 small pears, cut into cubes
2 medium oranges, sliced thinly crosswise
2 small lemons, sliced thinly crosswise
3 cups (24 fl. oz) sparkling peach juice*
Mint leaves, to garnish (optional)

Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
Transfer the remaining mixture to a large serving pitcher (preferably glass).
Add the wine, peaches, pears, and the orange and lemon slices to the serving pitcher. Mix well, and refrigerate overnight. Just before serving, mix in the sparkling peach juice. Enjoy!

*gingerale may replace sparkling peach juice





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