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Recipe: Sangria No. 27

July 18, 2007
  • Leslie Brenner's Sangria.
Leslie Brenner's Sangria. (Eric Boyd / Los Angeles Times )

Total time: About 30 minutes, plus infusing time

Servings: 8

4 large or 6 small ripe peaches, peeled and sliced in wedges

1/2 pint blackberries

2 large or 3 medium oranges, washed and cut into 3/8-inch slices

2 limes, cut into 1/4-inch slices

2 sprigs of thyme

2 sprigs of fresh lavender (optional)

4 sprigs of mint

1/2 vanilla bean, halved lengthwise

1/2 cup freshly squeezed orange juice

1 bottle good-quality red wine

1/2 cup Cognac or other brandy

1/3 cup Grand Marnier

1/2 cup sweet red vermouth

5 shakes of angostura bitters

Place the peaches, blackberries, orange and lime slices, thyme, lavender and mint in a large pitcher. Scrape the vanilla seeds from the bean, and add the seeds and pod to the mixture. Add the orange juice, wine, Cognac, Grand Marnier, vermouth and bitters and stir to combine. Let sit, unrefrigerated, for 1 to 3 hours. Add lots of ice and serve.

Each of 8 servings: 111 calories; 0 protein; 8 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 5 mg. sodium.

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