Looking for a sparkling sangria recipe from Imbibe Magazine.

July 19, 2012 9:09 PM

Imbibe Magazine - sparkling cherry-nectarine sangria ingredients? Jul/Aug 2007 Issue. Or, your sparkling sangria recipes.

Fellow Imbibe Magazine readers, does anyone have the ingredients for the sparkling sangria recipe in the Jul/Aug 2007 issue? I don't need the whole recipe, which is under copyright, but just the proportions. Alternately, I would love to hear your seasonal sparkling sangria recipes. Bonus points for not too much sugar and fruits that are in season here: nectarines, plums, strawberries, maybe a cherry or two here and there. Thanks!

posted by wnissen to Food & Drink (4 answers total)

Sorry, I don't have the Imbibe recipe, but here are my 2 summer sangria favorites:

Cava Sangria
from Jaleo in Washington, DC

1/2 cup Licor 43 (Quarante y Tres)
1/2 cup brandy
1 cup white grape juice
strawberries, sliced
peaches, cubed
1 750 ml bottle Cava sparkling wine
mint, for garnish

Mix together fruit, Licor 43, brandy in serving pitcher and refrigerate for 1 hour. Add chilled juice and Cava. Serve chilled with mint for garnish.

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Peach Basil Sangria
from Gourmet magazine, by way of Not Martha

1 1/2 cup peach nectar
1 cup basil leaves
juice and zest of one lemon
1/2 cup sugar
1 750 ml bottle dry white wine
peaches, cubed
ginger ale (optional)
basil, for garnish

Combine peach nectar, basil leaves, lemon zest and juice, and sugar in a sauce pan. Bring to a boil, then simmer for 2 to 4 minutes over medium heat. Let cool, then remove and discard basil. Combine peach nectar mixture, peaches, and wine in serving pitcher. Refrigerate at least 1 hour, up to 24 hours. Mix with ginger ale to taste and serve over ice, with mint for garnish.
posted by mon-ma-tron at 6:36 PM on July 20, 2012

Best answer: Hurray for back issues:

Ingredients:

2 750-ml bottles of cava, chilled
8 oz maraschino liqueur
1 oz Fee Bros. peach bitters
1/2 lb ripe sweet cherries (Bing work well)
2 ripe nectarines

Serves 12

And the procedure, rephrased so as not to violate copyright:

1. Wash fruit. Pit cherries. Slice nectarines into thin wedges (do not peel).
2. Place fruit in a container and add maraschino and bitters; toss so all fruit is in contact with liqueur. Cover and let macerate in the fridge for four hours. Stir every so often.
3. Add cava. Stir gently.
4. Serve, using a ladle to ensure that each glass has some fruit.

Hmm— I might have to propose a sangria-off. I know somebody whose sangria is good, but too sweet for my taste. This one sounds very nice.
posted by Lexica at 6:37 PM on July 20, 2012

Oh, and they recommend using a "palate-tingling brut cava" because "the bone-dry bubbly plays well with the sweet maraschino liqueur".
posted by Lexica at 6:40 PM on July 20, 2012

Response by poster: Lexica, that's the one, thanks. That is one top notch magazine.

Here's the recipe I improvised: Pit 8 oz. cherries and slice 1 medium nectarine (unpeeled). Cut nectarine slices in half. Combine with 1/2 cup triple sec, let macerate in the fridge around 1-4 hours before serving. Add 1 bottle sparkling wine, very gently stir to combine. If making multiples of this recipe, prep all the fruit at once but only add the sparkling wine one batch at a time, as it goes flat quickly.
posted by wnissen at 9:38 PM on July 22, 2012