Best Sangrita Recipes

SANGRITA FRESCA (MEXICAN SANGRITA)

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.

SANGRITA

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.;

3-SHOT COCKTAIL ("BANDERA AND SANGRITA")

Steps:

• White part: Fill tequila shot glasses with tequila.
• Green part: Fill tequila shot glasses with lime juice.
• Red part: Put all of the ingredients for the sangrita in a blender and process until smooth. Fill tequila shot glasses with sangrita.
• Each guest is served 1 shot of each part or color to sip.

FRESH SANGRITA

Steps:

• Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
• Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

TEQUILA SHOTS WITH SANGRITA CHASERS

Steps:

• To make sangrita, mix all ingredients except tequila in a pitcher and chill well.
• Shake tequila with ice; strain into shot glasses. Serve sangrita in small glasses to chase tequila shots.

SANGRITA ( TEQUILA CHASER)

Steps:

• Soak the chiles in hot water to cover for 20 minutes and then drain.
• In a blender, puree the chiles with the onion, orange juice, lime juice and salt (to taste) until thoroughly blended.
• If the mixture is too thick, add more lime and orange juice.

SANGRITA BLOODY MARY

Steps:

• In a large pitcher stir together all ingredients except aquavit. Juice mixture may be made 3 hours ahead and chilled, covered.
• Stir in aquavit and serve in glasses filled with ice. Garnish drinks with celery.

SANGRITA

Steps:

• Shake/blend ingredients together.
• Strain into a pitcher and chill.
• Serve over ice along side a shot of GOOD tequila.

HOMEMADE SANGRITA

Steps:

• Mix all ingredients together in a glass container. Cover and refrigerate.
• Use within a few days for best flavor.

SANGRITA (MEXICAN TEQUILA ACCOMPANIMENT)

Steps:

• Chop to the point of Liquid, the serrano peppers and the onion in the food processor, you may need to add some of the tomato juice with it to get it to chop up all of the way. It won't go totally liquid, but don't feel that you can chop it too much.
• Mix the rest of the ingredients, Tabasco and Cilantro are optional, but add nice flavor and color. Put them in a blender or in a jar that you can shake them up inside.
• Mix in the onion and serrano peppers.
• For best flavor, Let sit for 24 hours.
• If you prefer, after 24 hours you can strain the mixture. Keeping the liquid part. It is a personal preference.
• If the drink is too spicy for you, add in more tomato and orange juice, keeping them in a 2 to 1 ratio.

SANGRITA

Steps:

• Place the chiles in hot water sit for 20 minutes. Allow the chiles to cool, remove from water and puree in a blender with the orange juice, onion, and lime juice. This is used as a chaser for the tequila. Can be prepared up to 2 days in advance, and refrigerated.

BLOODY SANGRITA

Steps:

• Into a blender, add beet juice, mango purée, orange juice, and lime juice. Add both guajillo and ancho halves (without stems), along with their seeds. (For a milder spice level, discard some of the seeds.) Start blending at low speed, then increase to high speed, 10-15 seconds, or until mixture is completely blended. Makes about 4¼ cups of Sangrita Mix.
• Assemble: Rub half of the outer rim of a tall glass with a lime wheel, then roll the glass in a saucer of salt to create a half-salted rim. Discard lime wheel. Into the glass, add tequila and Sangrita Mix. Squeeze the juice from the lime wedge into the drink before adding the wedge itself. Fill glass with ice.Top off with more Sangrita Mix, leaving about 1 inch at the top of the glass, and gently stir. Garnish by dropping a lime wheel into the glass; serve with a drinking straw.

RITA'S SANGRIA - SANGRITA!

Steps:

• Mix together all of the ingredients except for the soda in a large container.
• Tightly seal and chill for at least 2 hours.
• Mix in the lemon lime soda and serve in chilled glasses.
• Drink Away!

CHIPOTLE SANGRITA

Steps:

• Combine the tomato juice, chipotle puree, and lemon juice and stir well. Chill. When ready to serve, pour into a shot glass along-side the chilled shot of reposado tequila. Shoot the shot of tequila and follow it with the Sangrita shot.

FROZEN LIMES FILLED WITH SANGRITA AND TEQUILA

Steps:

• Squeeze lime halves in citrus juicer to extract as much juice as possible. Transfer 3/4 cup lime juice to bowl; cover and chill. Reserve remaining juice for another use. Using scissors, cut out membranes from hollowed lime halves. Enclose lime cups in resealable plastic bag. Freeze until frozen, about 4 hours.
• Mix orange juice, 3/4 cup lime juice, grenadine, salt, and cayenne in blender. Transfer mixture to pitcher. Cover sangrita and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep sangrita chilled. Keep lime cups frozen.)
• Arrange frozen lime cups on serving tray. Pour sangrita into 12 lime cups; pour tequila into remaining 12 lime cups and serve immediately.

SMOKY SANGRITA

Steps:

• Heat oven to 350 degrees. Halve and core tomatoes, place cut-side up in a baking dish with a half-inch of water, dust with chipotle powder and roast 1 hour. Allow to cool.
• Peel tomatoes, chop and mix in a blender with citrus juices. Season to taste with salt and, if desired, more chipotle. Chill.

SANGRITA

Steps:

• Mix: Juice of 2 oranges 2 cups tomato juice 2 shots (2 Oz) grenadine 2 shots lime juice 2 shots picante salsa Salt to taste Pour one shot of tequila and one shot of Sangrita per person. Sip the tequila followed by a sip of Sangrita. (I suppose it could all me mixed togther and served over ice!)

CARROT-PAPAYA SANGRITA

Steps:

• Stir all ingredients together, and let sit for an hour. Strain into a pitcher, and keep cold. Serve with tequila or mezcal.

SANGRITA

Steps:

• Combine all ingredients except the tequila in an electric blender.
• You may have to do this in batches, depending on the capacity of your blender.
• Blend until smooth.
• Serve chilled or over a little crushed ice.

SANGRITA WITH A PINEAPPLE-LIME ICEBERG

Steps:

• Place half of the lime wedges and one-third of the pineapple chunks in a medium bowl. Mix 1/2 cup of the pineapple juice with 3/4 cup water and pour over the limes and pineapple chunks. Freeze until firm, about 4 hours.
• Make a simple syrup by mixing the sugar with 3/4 cup water in a small saucepan. Bring the mixture to a boil, stirring to dissolve the sugar. Cool before using.
• Mix the wine, the remaining pineapple juice, the tequila, lime juice, simple syrup, orange juice and triple sec in a punch bowl. Remove the pineapple-lime iceberg from the bowl and float in the punch. Add the remaining lime wedges and pineapple chunks. Pour in the club soda just before serving. Serve over ice in glasses.
• Make ahead tip: This can be made the day before. Just add the limes, pineapple and the club soda right before serving.
• Copyright 2013 Television Food Network, G.P. All rights reserved
• From Food Network Kitchens