Limoncello

Limoncello is not sangria but it is oh so good and just as easy to make. I have two Meyer lemon trees on my back porch in huge Italian looking pots and they are both covered in lemons that will be ripe and ready any day now. I plan on making plenty of limoncello using this recipe. Limoncello is a refreshing apertif but can also make a nice accompaniment to appetizers when mixed with a little club soda or champagne.

LIMONCELLO

2 pounds lemons
35 ounces good vodka
2 pounds sugar
4 cups water

Slice lemons. Place in large, glass, sealable container (like a large Mason jar). Add vodka and seal. Keep in a cool dark place, like a pantry, or in the refrigerator for at least 3 to 4 days. Once alcohol has been infused with lemon slices, removed the slices.

In a large bowl, mix sugar and water. Add infused alcohol to sugar mixture. Mix thoroughly. Decant into sealable glass bottles. Keep limoncello in refrigerator or freezer.

Serve in small shot glasses or over ice.

Spicy Sangria

Fragrant with cinnamon, allspice and cloves, this is the perfect sangria for a chilly day. While it requires a little more work than most (you actually have to use your microwave!), the payoff is a lovely drink with the subtle taste of autumn.

SPICY SANGRIA

1 1.5 liter bottle dry red wine
2 tablespoons brandy
2 tablespoons Triple Sec
1/3 cup sugar
2/3 cup orange juice
2 tablespoons lime juice
2 tablespoons lemon juice
5 whole cloves
3 whole allspice
1 3-inch cinnamon stick
2 cups club soda
1 orange, cut in wedges
1 lemon, sliced
1 lime, sliced

Combine 1/2 cup wine, brandy, Triple Sec and sugar in a large glass bowl. Microwave on high for 1 minute, until mixture is warm. Stir to dissolve sugar. Add remaining wine, fruit juices and spices. Chill at least 2 hours.

Strain mixture into a large pitcher, discarding spices. Just before serving, stir in club soda and fruit. Serve.

Autumn Sangria

November is here!  The weather has gotten so much cooler and a good Autumn Sangria recipe is in order.  Here's one I adapted from an Autumn Sangria recipe found on recipezaar.com.  It uses lots of dried fruits, perfect for the season.

AUTUMN SANGRIA

1 cup dried figs
1 cup dried plums (prunes)
1 cup dried apricots
1/4 cup molasses
1 bottle light red wine
1 bottle sparkling apple cider, chilled
1 orange, thinly sliced

1.  Halve, quarter or slice dried fruit.  In 3-quart glass pitcher, combine dried fruits and molasses.  Stir until well-combined.  Slowly pour in red wine.  Cover and chill for several hours to overnight.

2.  Add sparkling cider and orange slices to glass pitcher.  Stir gently.  Fill glasses with ice and add sangria.