This week I´m traveling through Spain with my family and a small group of friends. This isn't my first time in Spain, but it is my first time in Spain with my eight year old son, and I am now seeing everything through his eyes. So far we have hiked to the top of a volcano, admired the beautiful beach, forest and desert landscapes of the south and eaten more than our fair share of jamon Iberico and grilled cuttlefish. We even spent a day in a hospital after my son gashed his knee on a jagged volcanic rock. Those of you who are parents know what it is like to talk a young child through stitches, and doing so in an unfamiliar private hospital without a translator present was not exactly what I bargained for on vacation. Fortunately all is fine now, and I have to admit a glass of mid afternoon sangria helped melt the stress away. A wonderful dinner at a winery awaits!
Sangria and Spanish style have made their way into previous Pineapple events and have always been well received. Below you´ll find a recipe for sangria that is sure to be a welcome summertime treat -- maybe even for your Fourth of July barbecue!
Photo via Snippet & Ink
Photo via Style Me Pretty
Try this delicious and easy Sangria recipe from The Food Network
- 1 cup brandy
- 1/2 cup orange liqueur
- 1/4 cup sugar, super fine
- 1 orange, thinly sliced
- 1 pint raspberries
- 1 lime, thinly sliced
- 1 lemon, thinly sliced
- 2 bottles sparkling wine or cava, chilled
Directions: In a large pitcher, combine the brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the cava and serve as is or on ice.
Photo via The Food Network