Ingredients
1-1.25
cup brandy (cognac, if you really want to indulge) according to taste
1.5
cup orange (segmented - no pith)
1
cup fresh pineapple (1-1.5" cubes)
1.25
cup strawberries (halved)
1.25
cup fresh mango (sliced)
1
cup lychee* (fresh preferable; canned acceptable)
0.5
cup sugar (or 1/3 cup Splenda)
Additional sugar (or Splenda) to taste.
*Available at most Asian food stores. (At least in NYC metro area)
Directions
1.
From the rather large quanity of fruit above, reserve 0.5 cup orange, 0.25 cup strawberries, and 0.25 cup mango. Distribute the remaining fruit equally among two pitchers, or one if such a large pitcher is available. Likewise distribute the bottles of wine.
2.
Heat the reserved strawberries in the microwave for approx. 1 minute, or until they begin to exude their juices. Place in large pourable container. Extract the juice from the reserved oranges (e.g. by simply crushing them) and place in the aforesaid container, with whatever remains of the reserved oranges. Lightly mash the reserved mango, extracting some of their juice, and place into the container.
3.
In another container, combine brandy, honey, and sugar. Mix until thoroughly blended. Add this mixture to the container containing the reserved fruits and their juices. Allow the resulting mixture to macerate for several minutes.
4.
Add the macerated mixture to the pitcher(s) containing the wine and fruit. Stir the mixture vigorously. Add sugar to taste.
5.
Chill the sangria for several hours.
6.
To serve, strain the sangria into individual glasses. Optionally, add some of the fruit into the glasses.
7.
(Note: Do not discard the marinated fruits, as these make a great desert. Furthermore, any liquid that remains or can be extracted from the marinated fruit could be heated and reduced for use as a fruity sauce or syrup).
Columbus Restaurants
