Citrus Sangría: Latin Twist Recipe



It’s Friday, and here in Westchester we can feel the delicious reaching-end-of-summer brush of fall upon us. Now don’t get me wrong, amigos; I’m a huge summer fan. But one of the exciting things about living in this area is the change of seasons. This, the change of seasons, is a summon for change. And, again, I felt like I wanted to play with my sangrías.

Last month I shared a recipe for peach sangria with you; this week, my friends, I’m on a new sangría kick: this time, it’s citrus!

Actually, has always been high on my fruit list; I find orange, lemon, and lime so refreshing—and versatile.  And though the name “blood orange” sounds more like a vampire reference than a fruit,  I must tell you that the first time I saw—and then tasted—the crimson-colored flesh of blood oranges, I was smitten.

Though more readily available December through March, blood orange pulp can be found frozen—and, in fact, that’s what got my whole citrus sangría thing started. Well, the fact that I had some frozen blood orange pulp, some fresh oranges to squeeze, some gorgeous strawberries, and some more sangría-friendly ingredients.Blood Orange Sangria 1

Basically, and I’m sharing my sangría secrets here with you, you want to combine the flavors/ingredients in a way that creates balance, and highlights without totally subtracting from the base of the sangría which, of course, is vino (wine!!!). Of course it’s super simple to make a kind of virgin sangría—more like a punch—with these same ingredients; simply combine the other ingredients (sin vino) and add some club soda for sparkle, and you’ve got a refreshing non-alcoholic drink!

So, for my Citrus Sangría, I’m inviting you to play—without giving exact amounts. Start small and build. Here are the components:

  1. White wine (preferably Chablis—but you can also use a not-too-sweet/dominant Pinot Grigio)
  2. Blood orange purée
  3. Fresh-squeezed orange juice (I’m sorry but store-bought won’t be the same!)
  4. Brandy
  5. Gran Marnier (to taste!)
  6. Fresh strawberries, oranges, and granny smith apples for garnish and for soaking!

¡Buen provecho! Enjoy!



About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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