This recipe is originally from High Balls and High Heels, a most excellent cocktail recipe book, given to me by a dear friend. I’ve modified it to fit my Sangria jug and the fruits I can currently enjoy. You will be surprised how quickly this disappears, it is truly a wonderful party drink.
Carmen Miranda Sangria – San Francisco Style
3 bottles of fruity, dry red wine, such as a Pinot Noir or Zinfandel.
1 cup superfine sugar
1/2 cup Cointreau
1/4 cup Cognac
4 cinnamon sticks
1 orange, sliced
2 lemons, sliced
2 limes, sliced
2 bananas, sliced
2 cups blackberries
2 cups raspberries
2 cups Bing cherries, with an “X” cut into the bottom of each cherry and the stems removed
Place everything into a large jug and mix well. Note that you can use any kinds of fruit you like, I think the banana and citrus is essential. Before my weird food intolerances I used a combination of what was in season, such as apples, grapes, pears, peaches, pineapple, melon and caramobla (star fruit).
Chill overnight and serve over ice. Serves a crowd, I can never make enough of this.
Be sure to enjoy the fruit after the sangria is gone; they soak up the wine and other fruit flavors and are fantastic to snack on as the picnic or party winds down.