 |
|||||
| Meet the Chefs | |||||
|
|||||
| Classes and Events | |||||
|
|||||
| Now Showing | |||||
|
|||||
| Recipe Index | |||||
|
|||||
| Ideas for Great Gatherings | |||||
|
|||||
| Macy's Restaurants | |||||
|
|||||
| | | | | |
|
Carter’s Sangria
Serves 8
"My husband, Carter, was living in Barcelona when we met," says Elizabeth. "His
favorite place for sangria was a little restaurant called La Gavina, where he tried
unsuccessfully for two years to coax the recipe from the bartender. Finally, when Carter was
leaving Spain for good, the bartender relented and revealed his secret formula, which turned
out to include Fanta. This sangria is not too sweet and goes down easy, so be careful!"
Ingredients 1 lemon, sliced into thin rings1 orange, sliced into thin rings 1 apple, halved, cored, and thinly sliced lengthwise 1/2 cup (4 ounces) vodka 1/2 cup (4 ounces) Cointreau or other orange liqueur 1 1/2 tablespoons sugar 1 (750-milliliter) bottle Spanish dry red wine 1 (750-milliliter) bottle Spanish dry red wine 3/4 cup (6 ounces) Fanta orange soda Ice cubes |
 Photos by Maren Caruso
|
Directions
In the bottom of a large pitcher, combine the lemon, orange, and apple slices, and then pour the vodka and Cointreau over the fruits. Add the sugar and stir with a long-handled wooden spoon, mashing up the fruits a bit. Add the wine, stir to mix, and then stir in the cinnamon stick. The sangria can be made up to this point several hours in advance, covered, and stored in the refrigerator.
Just before serving, pour in the Fanta and stir to mix. Fill 8 sangria or highball glasses with ice and pour in the sangria. Serve immediately.
