I’m trying to make the sangrias for my drink-through when the required fruits are in season, but sometimes it doesn’t quite work out. I wanted to make a sangria for my Christmas cookie baking party, but the seasonal sangrias that I hadn’t already tried (grapefruit sparkling, pomegranite/persimmon/tangerine) seemed a little too risky to make for the first time for a party. (Well, the grapefruit sangria seemed to risky, and I just didn’t feel like messing around with pomegranite seeds that weekend!) So instead I chose a semi-seasonal sangria instead – Limonada Espana.
I stocked up on fresh lemons – the recipe takes two lemons plus a half-cup of lemon juice! – but I had to settle for canned peaches from Trader Joe’s instead of fresh.
Since the peaches were preserved in white grape juice, I cut down a little bit on the added sugar. The featured liquor in this sangria is Liquor 43 (Cuarenta Y Tres), a Spanish vanilla flavored liquor with 43 ingredients in its top secret recipe.
Since we did our grocery shopping on the same morning as the party, this sangria had only about six hours for the flavors to meld before serving. it turned out well, but I think the lemon flavor overwhelmed the peaches, and I probably should have added the full amount of sugar because it was still pretty tart – I think Chuck added extra sugar to his.
Eating the wine-soaked peaches was fun, but I suspect that fresh peaches would have lent more peachy flavor to the finished product. Overall, there are other red wine sangrias that I prefer over this one, but I’d be interested in trying this fruit combination with a citrusy white wine sometime in the summer.