Drink Sangria

sangria
Sangria is a refreshing drink that as the name suggests is really, really red. The name is from the Spanish word for blood. It can be made from wine, chopped fruit, sweetener, and a touch of brandy.

While traditionally it has been made with brandy, there are also variations which include Seltzer, Sprite or 7 up. The fruit used does not have to be orange it can also be lemon, lime, apple, peach, melon, berries, pineapple juice, grape, kiwi, or mango.

This drink is popular in Spain and Portugal but is also served in the Americas in Cuba, Peru, Mexico, Puerto Rico, the Dominican Republic, and Argentina.

To make Sangria you will need 1 bottle red wine, 1/4 cup brandy, 1/4 cup orange flavored liqueur, 2 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 1/4 cup sugar, 1/2 orange, thinly sliced, 1/2 lemon, thinly sliced, 1 unwaxed apple, cored, and cut into thin wedges, and 1 bottle sparkling water, chilled.

To prepare combine everything except the sparkling water and in a large plastic container or glass pitchers. Cover and chill completely for about 1 to 2 hours. When ready to serve, add the sparkling water.

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Crepe suzette, desert with a twist

crepes_suzette
Nothing says “France” quite like a crepe. The wafer thin pancake is a staple of French cuisine as a desert that can be enjoyed at home or away.

The crepe Suzette adds a little more romance to the classic crepe with its sauce of beurre Suzette made from caramelised sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur served flambé.

The crepe can be made from scratch or store bought but for a more authentic flavour homemade is best. All that is needed are 2 large eggs, 3/4 cup milk, 1/2 cup water, 1 cup flour, 3 tablespoons melted butter, 2 1/2 tablespoons sugar, 2 tablespoons of liqueur, and butter to coat the pan.

Blend eggs, flour, milk, until it will pour smoothly from a mixing bowl. Put batter in the fridge. Heat a frying pan with sweet butter and pour in batter to cover the bottom of the pan. Tip the pan from side to side to allow the batter to spread thinly. After a minute, turn the pancake upside down, then turn it again, until brown. Fold crepes in a triangular shape and store.

To make the Sauce Suzette, melt 1/4 butter in a saucepan, after it has boiled, add combination of liqueurs and orange and lemon zest.

Pour sauce over crepes, add brandy and light. When crepe is cool it is ready to serve. 

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