Make Your Own Tapas Sangria



Sangria is popping up on menus all over town. Is it a retro resurgence of citrus marinated in wine? We don’t know, but why not dig out that galvanized washtub and give it a try?

Here’s a recipe by Joe Ferguson, the beverage and event coordinator at the Memphis Botanic Gardens. Ferguson’s sangria is offered on Wednesday and Thursday nights as part of the new tapas menu at Fratelli’s.

Tapas Sangria

To 1.5 liter, bottle of Merlot, Cabernet, or Shiraz, add the following:

6 oranges, quartered and hand squeezed
4 limes, quartered and hand squeezed
2 lemons, quartered and hand squeezed

All fruit is thrown into wine after extracting juices. Then add:

1 ounce of triple sec
3 ounces of cherry juice
8 ounces peach pieces in light syrup

Cover and refrigerate overnight, marinating the fruits.

To serve:

Use a 12-oz stem glass filled with ice, add 5 ounces of sangria, top with a splash of club soda, and garnish with a skewer of bing cherry, peach, lime, orange, and lemon

“It’s the perfect quencher on a Memphis, summer afternoon, especially when strolling the grounds of the Memphis Botanic Garden,” Ferguson says.

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