Recipes

Silkwood Sangrias

TROPICAL SHIRAZ

1 bottle Silkwood  Heritage shiraz     
2 Kiwi fruit                   
1 banana               
1 tin pineapple chunks            
1 cup strawberries   
3 cups dry ginger ale

CITRUS WITH CAB SAUV/MERLOT

1 bottle Silkwood Seasons Dew
1 can frozen concentrated orange juice
1 orange
1 lemon
1 lime
1 tin pineapple chunks
3 cups dry ginger ale.

SPICED SHIRAZ                 

1 Heritage shiraz            
3 whole cloves                 
1 cinnamon stick             
1 lemon                       
1 cup fresh cranberries             
½ cup sugar                 
3 cups dry ginger ale   

BERRY DEW (cab/sauv/merlot)

1 bottle Silkwood Seasons Dew
1 tin frozen cranberry juice concentrate
1 orange
1 cup strawberries
1 cup blackberries
1 kiwi fruit
3 cups dry ginger ale   

METHOD.


Thinly slice fruit or chop into small but not too tiny pieces.  Combine all ingredients in a large bowl EXCEPT the dry ginger ale.  Let sit minimum of 4 hours or overnight.  Add dry ginger ale before serving.  Add ice and sprig of mint.

VARIATIONS.

You may use red or white wines, whichever you feel will go well with your chosen fruit – experiment using grapes, peaches, gooseberries, raspberries, apples, cherries, pears or other fruits you think might provide an exciting change.

Try different frozen juice concentrates to sweeten your sangria and add extra flavour.

Use more or less dry ginger ales to taste – try soda water instead.

Add up to 10ml brandy.  Be sure to let the sangria sit for 18 to 24 hours so the flavours have time to mingle.

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