July 31, 2017
Beverages, Alcohol, Fruit,
Mango, Pineapple, Central/South American, Cooking For A Crowd, Easy/Beginner Cooking, No-Cook, Entertaining, Ladies Luncheon, Picnic, Summer, Refrigerator, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Spring more
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"Wine is super expensive in Costa Rica, so most of us drink box wine. Yes. Box Wine. To hide it's hideousness, we harken back to the colonial days of Costa Rica and do what the Spaniards did - hide the taste with fruits and sugar! This is the Tico tropical version of Sangria - found in restaurants and homes all over the country! A liter of wine is more than a 750 ml bottle of wine. But what can I say - the wine here only comes in liter boxes... This recipe is just a guide. Some people (I won't name names, Pilar) prefer to use less fruit juice. Some people like it sweeter, and will add a splash of simple syrup. Some people like it with a mellow wine like Merlot or Malbec, while others like it with something snappier, like a Cabernet. But whatever you do, don't use an expensive wine!!!"
Place all the ingredients except the carambola (starfruit) in a large pitcher and stir to combine. Refrigerate until well chilled
To serve, scoop some of the fruit into a large wineglass, then fill the glass with the sangria. Decorate the side of the glass with a slice of starfruit. You can add a little ice, if desired.
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