So for this Memorial Day weekend, EE and I decided to do a Spanish tapas-themed menu. To complement the tapas, I came up with this sangria concoction as a result of mixing and matching several sangria recipes from a couple cookbooks and the web. And I think this tastes EXACTAMENTE like what we had in that modest little cafe in Segovia. Salud!
4 bottles (750-ml each) of dry red wine
1 1/2 cups brandy or cognac
1 apple, peeled, cored & cut into small dice
1 medium pear, peeled cored & cut into small dice (Bosc pears work well)
1 lemon, cut into thin slices
1 orange, cut into thin slices
1 cup apple juice
Juice of 1 orange
1 cup sugar
1. In a large pitcher, combine all ingredients.
2. Chill in refrigerator overnight.
3. To serve, ladle sangria along with some of the fruit into individual serving glasses.