Sideline Sangrita Recipes

SANGRITA

Sangrita image

Provided by Bobby Flay

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

32 ounces tomato juice
2 cups fresh orange juice
1 cup Tequila (recommended: Herradura Blanco)
1 cup fresh lime juice
1/4 cup agave juice
5 dashes hot pepper sauce (recommended: Tabasco)
2 dashes Worcestershire sauce
Caramelized Spanish Onion, recipe follows
1 guajillo chile, stemmed, seeded, soaked in boiling water for 15 minutes and finely chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon kosher salt
Lime wedged and sliced, for garnish and moistening glass rim
1 tablespoon canola oil
1 Spanish onion, peeled, halved, thinly sliced

Steps:

Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper. Stir to combine, cover and refrigerate. In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.;
Heat 1 tablespoon canola oil in a medium saute pan over medium heat, then add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Let cool before adding to the drink.;

SANGRITA

Sangrita image

This Sangrita recipe is a Mexican staple. And a savory, slightly spicy accompaniment to a shot of good tequila.

Provided by Alex Frane

Time 35m

Number Of Ingredients 8

Ingredients

15 ounces tomato juice
6 ounces grapefruit juice, freshly squeezed
6 ounces orange juice, freshly squeezed
2 ounces lime juice, freshly squeezed
2 ounces Tabasco
2 teaspoons black pepper, freshly ground
1 teaspoon salt
1 jalapeño pepper, halved (with seeds)

Steps:

Add the tomato juice, grapefruit juice, orange juice, lime juice, Tabasco, black pepper, salt and jalapeño pepper into a pitcher and stir until the salt dissolves.
Let stand for 15 to 30 minutes, then remove and discard the jalapeño. (The longer the jalapeño infuses, the spicier the Sangrita will be.)
Serve as an accompaniment to a shot of tequila.
Store any remaining Sangrita in the refrigerator.

Nutrition Facts : Calories 275 kcal, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, Sodium 4771 mg, Sugar 30 g, Fat 2 g, UnsaturatedFat 0 g

SANGRITA FRESCA (MEXICAN SANGRITA)

Sangrita Fresca (Mexican Sangrita) image

Sangrita is a favorite Mexican chaser that is traditionally served alongside a shot of tequila. Serve sangrita at your next party, and guests will be talking about it the next day!

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 20

Number Of Ingredients 6

Ingredients

1 cup freshly squeezed lime juice
1 thin onion slice
1 quart freshly squeezed orange juice
hot sauce, or to taste
salt to taste
¼ cup pomegranate juice

Steps:

Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion.
Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.

Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 10 mg, Sugar 4.8 g

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