Cuban Sangria
I got this recipe from the Internet on a Cuban site. It’s the best red wine Sangria I have ever had and I’ve made it several times to rave reviews. BEWARE! It is a strong drink and in the summer sun it will creep up on you. Which may be what you want.
1 (750 ml) bottle inexpensive fruity medium-bodied red wine
1 (750 ml) bottle coconut rum (I use Captain Morgan)
1/2 cup Cointreau or Triple Sec (optional, but I like it)
1 large fresh orange
1 fresh lime
1 fresh lemon
5 fresh kiwi
1 lb green grapes
1 fresh mango
1 lb fresh strawberries
Any kind of fruit can be substituted except the citrus, which is essential to the flavour. I tend to add a bit more fruit than this, but it’s really a matter of taste and presentation. I've never tried it with white wine, but I am sure it would be equally good. This can also be made into a non-alcoholic Sangria by using Concord grape juice.
30 servings
1. Wash and cut the fruit into small chunks.
2. You do not need to peel the fruit, just wash and chunk.
3. Place the cut fruit pieces into a large cooler or punch bowl.
4. Pour the full contents of the red wine and rum over the fresh fruit, mixing and stirring.
5. Cover the cooler and let sit for at least 24 hours in a dark cool place. This is the hard part, but it is SO much better if you do it.
6. Serve the mixture by spooning out the fruit and liquid with a ladle into cups. I’ve added a bit of Concord grape juice and red wine to make it go further when supplies are getting low.
7. Can be poured over ice, but is equally good straight from the cooler.
8. Guaranteed party.
Best Cuban Sangria ever
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