34 | March/April 2015
Jack Brunecz
T
his Pomegranate Red Wine San-
gria is light, fruit, refreshing and
not overly sweet. Acquire an
inexpensive red wine that offers fruity
flavors and aromas. Avoid the expen-
sive, older, complex wines because they
are oen too delicate for mixing. If you
prefer a sweeter sangria, use a sweeter
wine.
Pomegranate Red Wine Sangria
Ingredients
¼ cup sugar
¼ cup water
1 bottle dry red wine
½ cup brandy
1 cup pomegranate juice
2 cups club soda
1 whole apple, sliced
1 cup blueberries
1 whole orange, sliced
1 cup strawberries, sliced
Directions
Cook sugar and water over medium
heat until it reaches a boil to create
simple syrup.
Cook and stir simple syrup until sug-
ar is fully dissolved. Set aside to allow
to completely cool.
Combine and mix red wine, brandy,
cooled simple syrup and pomegran-
ate juice in a large pitcher.
Add apples, oranges and strawber-
ries to the Sangria mix.
Refrigerate for at least 2 hours or for
best results, refrigerate overnight.
When ready to serve, add club soda
to Sangria.
G
ambas Al Ajillo, which trans-
lates into Shrimp with Garlic, is
a very popular classic Spanish
Tapas Dish. e simple layering process
allows each flavor to build on each other
climaxing to an incredibly delectable
shrimp dish. A slice of French bread on
the side would be great for sopping up
the spicy olive oil butter sauce. Warn-
ing! You may want to double this recipe.
It disappears very fast.
Spanish Garlic Shrimp
1 pound of shrimp
1/3 cup olive oil
1 tbl butter
6 garlic cloves, coarsely chopped
¼ cup fresh parsley, chopped
Spanish Garlic Shrimp
Pomegranate Red Wine Sangria
