Susie’s Simple Sangria Recipe – Watsons Bay – Postcards from Australia
We kept gawking at Sydney Harbor and tracking the boats and ferries as we walked by with our guide, Margaret. She suggested that a great way to get out into the harbor and also see a bit of the residential side of Sydney was to take a ferry to Watsons Bay, and while we were there we could grab lunch at one of her favorite places, Doyle’s on the Beach.
We purchased tickets and joined the line waiting to board the ferry. After scrambling on board cameras in hand we found spots near the railing. Soon, with sea spray in our hair and grins on our faces, we were scooting past the Prime Minister’s house and the lovely residential areas that border Sydney Harbor.
We piled off the boat at Watsons Bay and immediately spied Doyle’s…you can’t miss it, it’s right at the end of the boardwalk. We were lucky enough to get a table outside and were immediately immersed in the harbor scene. Couples strolling by hand in hand, children playing peek-a-boo with the gentle waves, families loading their boats to go out for the afternoon. We exhaled all of the stress of the city and inhaled the laid back, sunny atmosphere.
Doyle’s is known for their seafood, so it should come as know surprise that’s what we ordered. Though I have to say, I tried to be good and ordered my fish grilled and later regretted it when I saw the crisp, golden fish and chips delivered to the next table! Memo to self, (if a place is know for their fried fish, get the fried fish.)
They are also known for their Sangria, though theirs is way different from mine. But, it got me to thinking about Sangria and the warm summer days ahead and all the guests that I’d like to invite over for Sunday Supper. Sangria is perfect paired with summer and friends.
Soon we were in a happy food coma and on our way back to Sydney which seemed like a world away, but as you can see, was surprisingly close.
I’ve made this simple recipe for years and have tried adding this and that which made the flavor more complex, but no one liked it as much as the original.
The secret to my Sangria? First, NEVER make and serve Sangria. This is something that needs to sit and let the flavors blend for at LEAST 8 hours, but preferably overnight. The other secret? Take all of the lovely rinds that you’ve just squeezed the juice from and put them BACK in the pitcher. Then, after they’ve had a nice long stay in the fridge, strain this mixture into another pitcher, add a few slices of fruit and/or mint for decoration and serve. It will just glow with citrus flavor and is pretty to boot.
Now, I personally like white Sangria, but some folks love red wine…if that’s you, please go right ahead and substitute red wine…and you don’t need to buy the best bottle… a nice, modestly priced, fruity wine will do. For mine, I like to use Sauvingon Blanc.
Susie's Simple Sangria Recipe
Yield: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
A fruity, fresh drink for a sunny day.
1 bottle fruity white/red wine
2 oranges (I use organic) washed
1 lemon (also organic) washed
1 lime (also organic) washed
3 tablespoons simple syrup
10 oz. soda water
Slices of oranges, lemon, lime and mint (optional) for garnish
In a large pitcher add wine. Squeeze the juice of the oranges, lemon and lime into the pitcher. I use an old fashioned juice squeezer to do this, but you can use an electric juicer or by hand is fine. Add the rinds from all of the fruit. Add the simple syrup and stir. Now, pop it into the fridge and hopefully you can wait 24 hours...if not, at least 8.
To serve: Strain Sangria into a new pitcher. Fill 6 glasses with ice, pour in an equal amount of soda into each glass, then pour in Sangria. Garnish with slices of oranges, lemon or lime and mint (optional).