Lemons, flamenco, and a summer sangria recipe
It's an upside-down summer day.
A thank-goodness-it's-almost-Friday day.
A tomorrow-is-my-friend-Cindy's-50th-birthday day.
So please, just for today, make the recipe first. Get it into the fridge. You'll have plenty of time to read all about the lemon and its many attributes while the sangria is chilling.
Of course you'll want to invite some friends to celebrate the end of the week, or even the birthday of someone you don't know, so double or triple this traditional recipe.
1 bottle red wine
1/2 cup sugar
1/2 cup water
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1/4 cup Triple Sec, Cointreau or brandy (optional)
1-2 cups sparkling water
Add the sugar, water and the end fruit slices (6 total from the ends of the lemon, lime and orange) to a pan and heat until boiling and all the sugar is dissolved. Remove from the heat and let cool.
Meanwhile, pour the wine (and optional Triple Sec) into a big pitcher and add the uncooked fruit slices. After the syrup has cooled, remove the end slices and add the syrup to the pitcher. Squeeze as much juice out of the end pieces as you can into the pitcher and then discard. Stir.
Make this a couple of hours before serving, or the day before, and refrigerate. When you are ready to serve, add a cup or more of the sparkling water, to your taste. Serve over ice.
Okay. Your sangria's chilling?
Now it's time to kick back.
Listen to the wonderful flamenco guitar of the incomparable Paco Peña, sip some cold sangria, and read everything you ever wanted to know about lemons.
It's an upside-down summer day, hazy, hot and humid, and we're taking it easy.