Or Has the Sangria Queen Meet Her Match?
It’s only 3 weeks to go before I leave England’s rain sodden shores for sunnier climes for my annual pilgrimage to the sun with my mother and two sisters, plus this year, my sister’s niece is also joining us – one happy band of girls hitting the beaches of Corfu. For our holidays we always rent a villa for a fortnight, our own pool is a must, and we never bother hiring a car. Buses and taxis are much more fun.
Must Have Our 5-A-Day
The first thing we do when we arrive at our destination is to find the local supermarket and stock up with essential supplies. The holiday company always leaves a welcome pack – tea, coffee, bread, bottle of wine, marmalade, butter, cheese, milk – but our needs expand to more necessities as we are great believers in having our five a day on holiday as the picture right testifies.
Part of our holiday ritual involves an afternoon “sundowner” made by me. I’m the Sangria Queen, an expert, but I need to make a few jugfuls before we go away and perfect my recipe. After 20 years of making this afternoon delight, you’d think I wouldn’t need any practice but the year before last whilst back in Minorca, I met my match on the sangria front. Admittedly, it was in the guise of a local bar owner who added his own lilt on the recipe; but for his one addition, his made it in exactly the same way as taught to me many moons ago by a gorgeous, sweet Spanish bar owner on Majorca.
The secret is to not use cheap plonk or cheap “local” alternatives to the liqueurs. A good drink, like a good meal, deserves the best you can afford. We’ve tried it “on the cheap” and it just doesn’t cut it, certainly not for our discerning and deserving tastebuds. Always use a wine you enjoy drinking. Lousy wine makes lousy sangria. And please… never use the ready-made stuff sold in bottles. Yuck! It will put you off sangria for life.
The biggest problem we always find on holiday is most villas do not have a decent serving jug, let alone a big one. We always end up buying one, normally pottery – you know, the touristy type of thing, flowers, bright colours – that comes home with us. I think this year it is my mother’s turn to have the jug but knowing her, she’ll decide to leave it at the villa for someone else to enjoy.
So, here goes. Here’s the Recipe:
Cheers: Another Good Day in Paradise
The morning or day/evening before you plan to serve, prepare all your fruit. Proportions and ratios don’t count here – whatever you have to hand in the fruit bowl (we always keep fruit in the fridge on holiday). The only fruits to avoid are bananas and kiwi. So, into the serving jug goes sliced apple, orange, lemon, lime, diced melon, cherries if you can find them, strawberries even. Working to one bottle of wine, on top of the fruit pour over half a wine glass of brandy (good stuff please) and half a glass of Cointreau or Grand Marnier and allow to steep in the fridge until required. When ready to serve, pour in a bottle of red wine, top up with ice cubes and then add lemonade. Taste (cook’s perk) to check there’s enough brandy and Cointreau in it. You probably won’t get much lemonade into the jug so serve extra lemonade to taste separately. Serve with a spoon to eat the luscious fruit at the end.
This can also be made with white wine and/or champagne but we have found we much prefer it the traditional way.
Now for that extra something the bartender in Minorca added: to the fruit he also added a measure of banana liqueur. It made such a difference, so if you’ve got some to hand, do try.
Enjoy, down to the last drop!
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