Spectacular Sangria

Correct me if I’m wrong, but I believe that the rough translation of sangria is: “awesome dinner party.” Is it a coincidence that John and I seem to have the most fantastic dinners with friends whenever we serve this spectacular sangria? Or that the food tastes extra delicious when accompanied by a big glass of this luscious, subtly sweet, ruby-colored nectar of the gods? I think not. And if you’re wondering what this has to do with Operation Carnivore Conversion, well, let’s just say that when John has a glass or three of this divine elixir, he’s far more willing to try new vegan dishes that he might otherwise deem as “suspect foods” when he’s not so well lubricated.

Whenever I make this, it disappears in a flash and everyone begs me for my secret recipe, and now I’m finally sharing it. Make some tonight and bring on the smiles!

Cimeron’s Spectacular Sangria

Serves: 6

– 1 bottle dry red wine – I’ve found that Italian sangiovese works best
– 1 bottle dry white wine – my favorite for this recipe is sauvignon blanc from New Zealand
– The juice of one lemon, preferably a meyer lemon
– 1 cup sugar
– 1 lemon, thinly sliced into circles or half moons and seeded
– 1 seedless orange, sliced into half moons
– A large handful of sliced strawberries, pineapple or nectarines

In a large pitcher, pour in the wines, sugar and lemon juice. Stir well until all the sugar has dissolved. Toss in the sliced lemon and orange. Cover and refrigerate for at least 6 hours, but preferably overnight. An hour or so before serving, add the other sliced fruit (strawberries, pineapple or nectarines). When you’re ready to serve it, toss in some ice cubes. Enjoy!