sangria sensation in spain
A word of caution, don’t come between an Intrepid traveller and their food! Intrepid’s Ella Benjamin not only loves trying new dishes when she’s travelling, but she plans her itinerary around the best local food and beverages…
“For me, like so many other travellers, food is one of the top priorities when visiting a new country. I remember reacting in horror when a friend of mine casually mentioned that several times on her Italy trip she had been so busy that she had forgotten to eat lunch. How can you possibly FORGET to eat, in Italy of all places?
I, on the other hand, strategically plan my trips around new cuisines I want to try and amazing and interesting restaurants that have been recommended.
One of my other favourite activities whilst travelling is doing the ever-popular cooking class. A class that stands out for me was one I did in Barcelona. We were taught to make the traditional Spanish fare – some tapas and delicious seafood paella. Then our charming Spanish chef exclaimed “now the fun begin!”
She brought out dozens of bottles and red wine and huge bottles of brandy and announced that all Spanish parties begin with Sangria! The rest of the night was a bit hazy but the Sangria was fabulous and is a recipe that I still use today for parties and birthdays.”
The Best Sangria:
1 orange diced
1 apple diced
1 lemon cut into wedges
1 bottle of red wine (as my Spanish chef said – “the cheaper the better!”)
Brandy (to measure pour for 3 seconds – or more depending on the occasion!)
3 tsp of sugar (or to taste)
2 cups of lemonade or ginger ale
Pour wine in a pitcher and squeeze the juice from the lemon into the wine. Toss in the fruit and the lemon wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or lemonade just before serving with lots of ice.
If you’d like to serve right away, use chilled red wine and serve over plenty of ice.
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* photo by Winnie Yau – Intrepid Photography Competition
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