Drinks

Apple Cider Sangria – Happy Thanksgiving!

October 2017 Fam Din
I have the most vivid memories of these ginormous glass jugs of apple cider we used to get while growing up in Minnesota. The cider was so sweet and fragrant–such a treat that a Little Nam just adored.

October 2017 Fam Din
And when I lived in the Bay Area, seester P and I would meander down to the Ferry Building Farmers Market to get wonderful goodies and snack on some the most delectable produce. Outside the Ferry Building, there’s one particular stand run by the most gorgeous family. I’m not kidding people–they are all stunning! And they’re apple farmers!

In addition to their perfect apple varietals, they sold fresh icy cold, pressed apple cider.

It’s heaven.

October 2017 Fam Din
Those ciders were the inspiration for the Apple Cider Sangria I prepared for our latest Fam Din. Sweet, lightly spiced and packs a hidden punch!

It starts off with a few bottles of white wine, apple cider, fresh fruit, and a few splashes of Calvados (an apple flavored brandy but you can substitute with any brandy/cognac of your choice). After the sangria refrigerates for a few hours to get the flavors partying together, it’s topped with a bit of sparkling wine for some effervescence.

October 2017 Fam Din
Since you can make it in big batches, it’s the perfect cocktail to serve up at your next holiday gathering. Or if you’re an apple cider junkee like me, just whip up a pitcher for yourself to sip on.

Cheers Friends and Happy Thanksgiving!

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Apple Cider Sangria

Ingredients:

2 medium sized apples, diced
1 pear, diced
2 750ml bottles Sauvignon Blanc (or white wine of your choice)
3 cups apple cider (fresh pressed-the better!)
½ cup Calvados (or your choice of brandy or cognac)
1⁄3 cup orange juice
2-3 cinnamon sticks
ice
1 750ml sparkling wine

In a large container, combine the apples, pears, white wine and apple cider, Add in the Calvados, OJ and cinnamon sticks. Cover the pitcher and refrigerate overnight or at least 4-5 hours.

Fill glasses with ice and pour in the sangria. Pour 2-3 ounces of chilled sparkling wine in each glass and gently stir the contents. Garnish with additional apple slices and cinnamon sticks.

Cheers!

Drinks

Sparkling Rosé Sangria – Happy National Rosé Day!

Sparkling Rosé Sangria

With all the craziness going on right now, aren’t you happy to know that at least we have random holidays we can celebrate and temporarily take our minds off of the insanity?

Brilliant holidays like the one today. And “what’s today” you may be asking?

Oh silly Friend….

It’s National Rosé Day—-as in, Rosé Wine!

And no, I didn’t make it up–though it does sound like something I would do.

Sparkling Rosé Sangria

To honor this illustrious day, I’d like to share with you my Sparkling Rosé Sangria. It’s filled with fresh fruit, rosé wine, cognac, orange liqueur and is topped off with chilled sparkling wine right before serving.

And my special addition? Fresh ginger root! The ginger is steeped in the sangria for a few hours which imparts a subtle but bright flavor. The whole combination is like drinking summer in a glass!

Totes Pretty in Pink

CHEERS Friends – and HAPPY NATIONAL ROSÉ DAY!

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Sparkling Rosé Sangria
Serves as many as you’re willing to share with

2 inch piece fresh ginger root, peeled
12 cup simple syrup
14 cup fresh lime juice
13 cup cognac
13 cup Cointreau or other orange liqueur
2 cups sliced fresh peaches
2 cups sliced fresh strawberries
4 sprigs fresh mint, more to garnish
2 750mL bottles rosé wine
ice
1 750mL bottle chilled sparkling wine

With the back of a large chef’s knife (or mallet), carefully bruise the ginger to help release some of its juices–but be sure not to break it into smaller pieces.

In a large pitcher, add the bruised ginger, simple syrup, lime juice, cognac, Cointreau, fruit and mint sprigs. Pour in the rosé wine and stir. Cover the pitcher and refrigerate for 4-5 hours. Once chilled, remove and discard the ginger and wilted mint sprigs.

Fill glasses with ice and add the sangria. Pour 2-3 ounces of chilled sparkling wine in each glass and gently stir the contents. Garnish with additional mint leaves and serve.

CHEERS!

Sunday Family Dinner

SFD – It’s a Family Thing

October 2015 SFD

It’s crazy to think of it but it’s been 3.5 years since my siblings and I first started having our monthly Sunday Family Dinners.

Every month we try to pick some type of theme for dinner and build a menu around it. Each of us are in charge of contributing some portion of the meal whether it be specialty cocktails, appetizers, entrees, desserts–or even staffing the grill.

And we try our darndest to not replicate dishes—which, I don’t mind saying, is kind of tough after 3+ years!

October 2015 SFD

If you’ve been with us since the beginning of our little tradition, you’ve seen the progression of the meals and in fact, some of them are quite elaborate. From “grilling” steaks with a BBQ chimney to breaking down whole ducks to use them beak-to-tail to reducing lobster stock for hours to make lobster martinis to full on N’Awlins seafood boil to a 9-course Korean feast with homemade kimchi….and that’s just to name a few!

October 2015 SFD
I get a lot of comments and compliments (THANK YOU for them!) about how great the food comes out. We’re often quite proud ourselves, too, but here’s a confession. Nearly every month, there’s some point in the preparation where things get really stressful and one (or more) of us starts freaking out.

It could be anything from the porchetta catching on fire (yeah…that did happen), the dessert not setting properly or having to double-fry pounds and pounds of French fries.   And that’s where the bickering usually comes in—but remember, we’re REAL siblings who are very close. If we didn’t bicker, we wouldn’t be family.

That, and the fact that we’re all Type A and OCD.

We blame it on our parents.

October 2015 SFD

But here’s the thing. Although the food is definitely a perk, the best part of SFD is hanging out with each other for no other purpose or cause other than Family Dinner.

It’s a time where the kids get assigned kitchen tasks to build their confidence in their own selves while allowing the adults to pass down a part of ourselves.

October 2015 SFD

It gives the siblings dedicated time to catch up on family gossip, work, and be silly with each other— over cocktails, of course. And the educator in me also sees it as an opportunity to do a little “team-building” as we come together and challenge ourselves with creating dishes that we often have never tried, let alone never made before.

October 2015 SFD

Because of the blog and because I love to document things, I’m always the one running around snapping pics of the fam, food and puppies. Since I’m still a novice/trial-and-error photographer, one of my stresses during SFD is trying to capture photos that I like. I love to snap photos with natural light and try to stay away from photo editing. But this gets particularly difficult during the latter part of the year where it gets dark so early.

So imagine me trying to finish my dishes while running around the house/kitchen/backyard to take photos. I can be a hot mess!

October 2015 SFDWhich, in full disclosure, is why it can take a couple of weeks after a SFD before I actually post the photos and write-up of the dinner. When I get back to San Diego after a weekend at my seesters’ respective houses, I’ll download the shots I took and peruse through them. If I’m unhappy with the quality of the photos, I start to procrastinate because, again, I am not a fan of photo editing……or at least my photo editing skills.

October 2015 SFD

That was certainly the case for our most recent dinner.

But after these past few days of horrific, HORRIFIC events that have taken place in the world, I’ve been reflecting a lot about my family, my loved ones, my work…..and really – just evaluating everything that is important to me.

October 2015 SFD
So when I pulled up the photos from our last SFD, I saw them from a very different perspective.  Shots that I was upset with because the white balance was off or not sharp didn’t frustrate me as when I first reviewed them. Instead, I focused on why I stopped to snap those particular pics in the first place. Like how Nini was covering her face because she didn’t want me to post pics of her (too bad!) or how sweet it was when Maya and Lucas were playing Wii.

October 2015 SFD
Or how the Coq au Vin big seestrah N made was one of the best I’ve ever had.

Or when seestrah T was rolling out homemade dough for her pie–because she rarely bakes!

Or how the boys decided to push tables into the tiny living room instead of using the dining room or backyard so that we could watch Green Bay get the smack down by the Broncos while we ate (HELL YEA!). GO VIKES!

October 2015 SFD
Essentially what I’m saying is that the next time I start freaking out about not being able to snap the perfect shot or become upset that the meat pies browned too much, I need to take a deep breath and check myself and remember to appreciate/enjoy the important things.

Don’t worry– that doesn’t mean the sibling bickering will ever stop.

October 2015 SFD

So indulge me this time around, Friends. In light of the heavy hearts so many of us have had these past few days–please go hug someone you love today. ❤

 

This Month’s Family Dinner Menu

Cocktails: Hard Pear Cider Sangria
Appetizers: Pot Roast and Cheddar Hand Pies
Entrees: Coq au Vin over Cheesy Polenta
Dessert: Flaky Salted Caramel Apple Pie

Sunday Family Dinner

Family Dinner Brings On the FIRES OF MORDOR!!!!!!

August 2015 Family Dinner

The Fires of Mordor!!!!

Only a little bit of it….but still– THE FIRES OF MORDOR!!!!!

But I’ll get to that in a bit.

It’s been a few weeks since we had our last Family Dinner and I have to admit, I want EVERY THING from that menu EVERY.SINGLE.DAY.

Since it was August, we were celebrating this pretty gal’s birthday. Yes folks, my little Nina is now 17. How is this even possible?! I feel like it was only the other day that I was zerberting my baby niece’s cheeks and now she’s a senior in high school, preparing to apply to college and driving me around. Well, the latter definitely has its perks.

So, the gang gathered at T’s house on a warm August afternoon for Family Dinner and birthday festivities.

August 2015 Family Dinner

There were cousins selfies……

August 2015 Family Dinner

Cuddle time…..

August 2015 Family Dinner

A little smooching…… (barf)…..

August 2015 Family Dinner

Dudes hanging out by the grill……..

August 2015 Family Dinner

Puppies running around and going BONKERS………

August 2015 Family Dinner

Leo-nators climbing on patio furniture….

August 2015 Family Dinner

Nini and Maya  time…….

August 2015 Family Dinner

And lots of QT with this cutie..

August 2015 Family Dinner

We had A LOT going on.

Good thing T made a bunch of Green Sangria for us to sip on. It was filled with kiwis, cucumbers, pears and white vino. Light and perfect for the HOT day we had.

August 2015 Family Dinner

As you may recall, if it’s your birth month, we usually create a menu with your favorite things for Family Dinner.

But the challenge you face when you raise little foodie-lings is that they end up having a taste for high end ingredients and dishes.
August 2015 Family Dinner

Nina loves lobster, uni, premium steaks, sashimi, poke….

Don’t get me wrong, I ADORE all of those things too but I don’t recall having such a refined palate at our munchkins’ ages.

So her birthday dinner of choice was not something your average teenager would have.

Lucky girl.

August 2015 Family Dinner

Seester T’s neighbor had just gone deep sea fishing and they gifted her with a bunch of fresh yellowfin tuna. Now that’s a neighbor I would TOTALLY want!

We took a few pounds of it and my niece Nini made her infamous Spicy Tuna Hand Rolls for us to snack on as appetizers.

SO. FREAKING. GOOD.

I love that Nini has such a great palate and makes THE BEST Spicy Tuna Hand Rolls.… like, EVER. They far surpass any that I’ve had at sushi joints and it’s all because of that “crack sauce” she makes. And lucky for you all, she’s agreed to allow me to share the recipe {coming soon}.

Did I mention she’s only 15?

August 2015 Family Dinner

Remember those lobsters from a few photos up?

Seester N took those buggers and made a wonderful Lobster Bisque filled with chunks of lobster meat and finished with a drizzle of truffle oil.

Lobsters and Truffle Oil?!?

Yea…just keep thinking “17 year old birthday dinner”…..

August 2015 Family Dinner

And because that Lobster Bisque was so nice, I had to show it twice.

August 2015 Family Dinner

One of the sides for dinner were twice fried Parmesan Garlic Truffle Fries.

Go Big or Go Home.

Well, we went Big and then went home.

August 2015 Family Dinner

As for the main course, Nina is like her grandma and ADORES beef. She always wants some kind of steak on her special day.

So she got this beauty below. Dry-aged, Prime Ribeye Steaks with herb butter and crispy onion strings on top.

I’ll pause a moment to allow you to lick the screen……

Oh! And there was a Caesar Salad for a bit of greens.

August 2015 Family Dinner

And to wrap up the whole meal, a decadent birthday cake. Nina loves and I mean LOVES chocolate and green tea. With that in mind, I made her a rich chocolate cake and filled the layers with a matcha mousse. It was then frosted with a matcha buttercream and adorned with Matcha Pocky Sticks.

Not to toot my own horn but it was pretty fantastic.

August 2015 Family Dinner

Now, let’s spend some more time talking about those mouth watering, juicy steaks.

When we first started talking about the menu for Family Dinner, we knew steaks had to be on the menu. But we make steaks all the time–a TON of different ways. We had to do something special for Nina and that’s where my brother comes into the picture.

He and I have talked numerous times about that one episode of Good Eats where Alton Brown uses a chimney starter to “grill” porterhouse steaks.

Yup, you read correctly. A chimney starter that you typically use to heat up coals for a BBQ grill.

And what’s fantastic is that the thick steaks cook in 5 minutes!

August 2015 Family Dinner

It all started with the beef.

Now, Alton used porterhouse steaks but that ended up being tough for V to find that were prime and not choice or select. Why do you want prime beef, particularly for this method of cooking? Because of all that beautiful marbling in the meat. Lots of lovely marbling = taste bombs exploding in your mouth.

We ended up using prime ribeye steaks which were fantastic. V took those beauties and dry aged them in the refrigerator for four days. Click here to find out how A.B. dry ages steaks.

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This is where the chimney comes in .

He filled the inside with a layer of natural lump coal………..

August 2015 Family Dinner

Then stuffed the bottom with newspaper…. well, actually, it was an old Trader Joe’s bag……..

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Then he lit the paper and allowed the coals to burn.

August 2015 Family Dinner

And this is where the magic begins.

He lifted the chimney and placed one steak on the grill before placing it back over the beef.

Screen Shot 2015-09-17 at 10.50.43 AM

He allowed the steak to grill for 90 seconds and then flipped them….

August 2015 Family Dinner

Then the chimney goes back over the steak for another 90 seconds….

August 2015 Family Dinner

Then he took the chimney off, placed the grate on top of the chimney and placed the steak on top………..

August 2015 Family Dinner

Then threw a metal bowl to cover the steak. It grilled for 60 seconds, the bowl was removed, the steak was flipped, the bowl was slapped back on top and then the steak grilled for a final 60 seconds.

August 2015 Family Dinner

And that’s it! The steaks were then rested before we dove in.

August 2015 Family Dinner

Wasn’t that freaking AWESOME!!!???

Not only did it produce a commercial-kitchen-salamander affect on the beef but it was SO FUN to do!!!

August 2015 Family Dinner

In fact, it was SO fun that I had to make a quick video about it. Check it out below and let me know what you think 🙂

All in all, it was a show stopping dinner.

August 2015 Family Dinner

Filled with kids inhaling pounds of lobsters.

August 2015 Family Dinner

And lots of laughter and vino.

August 2015 Family Dinner

Big, BIG thanks to my bro for overseeing our awesome steaks!

August 2015 Family Dinner

And I don’t know what’s happening in the picture below but I can’t stop cracking up over it.

August 2015 Family Dinner

And don’t forget about cake time!

August 2015 Family Dinner

Look at Luna and Leo’s faces below.

They kill me.

August 2015 Family Dinner

Happy Birthday Nina Love!

Speaking of love, take a look at the little photo bomber on the right.

Precious.

August 2015 Family Dinner

Delicious food, learning new cooking techniques, hanging out with the fam–it was a memorable summer family dinner.

With the fires of Mordor….

August 2015 Family Dinner

And Maya dancing behind them. 😉

August 2015 Family Dinner

Until next time gang!

xoxo ❤

This Month’s Family Dinner Menu

Cocktails: Green Sangria
Appetizers: Spicy Tuna Hand Rolls and Lobster Bisque
Entrees: Grilled Ribeye Steaks with Crispy Onion Strings, Caesar Salad & Truffle Parmesan Fries
Dessert: Matcha Chocolate Pocky Cake

Drinks

Summer Watermelon Sangria

July 2015 Fam Din

This summer, I have been inhaling watermelons like they’re going out of style. Now, for most, this wouldn’t be such an odd thing since chilled watermelons seem to be synonymous with summer.

Particularly when it’s been so flippin’ warm….

But here’s the thing about me….. watermelons aren’t really my fav.

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Now before you start virtually bombarding me with the “WHY?” “WHAT THE?!”, let me clarify and say that it’s not that I hate watermelon–they’re just not the first fruit I reach for.

But here we are, near the middle of September, and I’m still plowing through pounds and pounds of watermelon. Maybe they’re right when they say that your taste buds change through the years.

And no, I don’t really know who “they” are……just go with me on this one.

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With this inexplicable obsession, I decided to use some to make a few pitchers of Watermelon Sangria for a Family Dinner the other month. Sangrias are a great default cocktail I like to make because it’s easy to make big batches of and you can flavor it any which way you’d like. Plus, since it’s best to allow the sangria to chill a few hours before serving it, it’s the perfect make-ahead drink.

Watermelon Sangria

My sibs and I guzzled down 2 huge pitchers of these Watermelon Sangrias so I think they liked it.

But we’re Nguyễns.

So they’re really isn’t a sangria we’ve met that we haven’t guzzled down.

OH! And had I given it some thought ahead of time, I would have cubed a bunch of the leftover watermelon and stuck them in the freezer for several hours. Frozen cubed melons act as PERFECT “ice cubes” for your sangria that not only add to the flavor but also won’t water down your cocktail.

There’s always next time 😉

CHEERS!

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Watermelon Sangria

Ingredients:

3 cups fresh watermelon, cut into large chunks
½ cup chilled water
12 fresh mint leaves, divided
juice of ½ lime
1-2 tablespoons sugar, depending on sweetness of the watermelon
1 bottle (750 ml) Sauvignon Blanc or white wine of your choice
¼ cup Cointreau
1 cup sliced strawberries
½ small orange, sliced
4-5 lime slices
6 ounces lemon lime soda

In a blender, add the watermelon chunks, water, half of the mint leaves, lime juice and sugar. Blend until smooth. Pour watermelon juice through a sieve to strain.

Pour the wine into a large pitcher along with 2 cups of watermelon juice, and Cointreau. Stir well. Add in the strawberries, oranges, and lime slices. Chill for a minimum of 2-3 hours.

Before serving, stir in the remaining mint leaves, soda and pour into glasses that have been filled with ice. Enjoy!

Sunday Family Dinner

Our Shellfish Boil and a Nguyễn Siblings Reunion

July 2015 Fam Din

There are 5 Nguyễn Siblings.

I know what you’re thinking…..

How can THAT much awesomeness exist in the world? Oh, but let me assure you…we’re real.

And although I’ve written this little blog for over 5 years now, I’m not sure if I have ever introduced each of my sibbies to you. Let’s break it down….

First up, we’ve got the eldest seester, N, who lives in Orange County. She’s a PT extraordinaire by day and expert bowler by night. N and her husband, C, have two daughters—my nieces Nina and Stephanie….and are the fur-parents to my pug niece, Princess Leia.

Now

Next up, seestrah P who lives in the foodie land of San Francisco. P is a clinical pharmacist but in her spare time she enjoys hazing her family by making them hike up and down the hills of SF….for MILES and MILES! She is the mama bear to our newest little niece – Kaelani.

Phooey

Next up, we have our brother V who resides in the Lower East Side of Manhattan. V is a hustlin’ entrepreneur by trade and a Jedi Master/random knowledge guru the other 16 hours of the day. He and his wife, L, have two little munchkins….my niece —Luna and nephew —Leonidas.

V also loves it when people misuse the word “literally”. I literally just fibbed…..he hates it.

Viet 2

Last up, we have seestrah T. T is an attorney in the LBC and is a retired 90’s hip-hop back up dancer…..ok fine–it was dance team but it’s practically the same. 80% of the time she follows a strict all-meat, all-vino, forget-the-carbs diet. She and her husband, R, also live in Orange County with their kids Maya and Lucas.

Tuong

Why all of this background info now? Because for last month’s Family Dinner…. we were ALL here!!! Yup, all 5 Nguyễn sibs with their fams in N’s backyard eating up a storm. With everyone scattered around, this doesn’t happen very often–maybe once or twice a year. So it’s definitely a special time when it can occur.

We started it all off with how fam dins always begin….grocery shopping.

We crammed the five of us into one car (which hasn’t happened for nearly 20 years!) and headed down to Little Saigon to pick up the goods. We had intended to remake our N’awlins Seafood Boil we did a couple of years ago with tons of crawfish, clams, lobstahs, etc. But even though crawdads were plentiful the week before–they were NO WHERE to be seen that particular day.

Seriously….10 stops and no fresh crawfish. Boo 😦

Nguyen Sibbies

So instead, we went with a standard Shellfish Boil theme.

And we had a little fun while picking up the groceries too.

July 2015 Fam Din

Shrimp, stone crabs, clams, locally made sausages, corn and taters.

Aren’t these clams lovely???

July 2015 Fam Din

And there were also lots and lots of mussels.

July 2015 Fam Din

So we put V and L to work cleaning the little buggers.

July 2015 Fam Din
And while they did that, C had some cuddle time with Leonidas who had just spent time in the pool with his cousins.

July 2015 Fam Din

Since it was Kaelani’s very first Family Dinner with us, we HAD to take tons of pictures with her. I mean, come on….look at that face. How could we not?

July 2015 Fam Din

This also happened to be the first weekend where all 7 little cousins were together.

And can I just say how difficult it is to get a picture where all 7 munchkins have their eyes open, aren’t squirming and are looking at the camera??

July 2015 Fam Din

This is the best one we got….and it only took 4.7396 trillion takes.

I counted.

July 2015 Fam Din

In between takes, Nina and Leo would break out in dance…..

July 2015 Fam Din

And Nini and Kaelani would be adorbs…..

July 2015 Fam Din

But after a long morning and early afternoon of shopping and prepping…it was time to get down to business. And yes, by business, I mean cocktails.

I pureed a huge watermelon with a bit of lemon and mint to make some fragrant watermelon juice for the kiddos. And then took a bunch of it to turn it into Summer Watermelon Sangria for the adults. LOTS of Summer Watermelon Sangria. 

July 2015 Fam Din

To prevent a h’angry crowd, I steamed up some of the fresh clams and Nina used them to make a few of these White Clam Pizzas for us to nosh on.

July 2015 Fam Din

And then N went to town and boiled up all the seafood for us.

SOOOO much seafood.

Yes, Friends….we got Seafood Wasted.

July 2015 Fam Din

And P loves it.

July 2015 Fam Din

Look at all that crab roe I schmeared on a baguette. Rich, decadent….perfect with a sprinkle of sea salt.

July 2015 Fam Din

After an hour of gluttonous shellfish consumption, we put the kids to work.

“Lucas and Luna–no dessert until all the dishes are done!!”

Just kidding….not kidding.

July 2015 Fam Din

For dessert, N whipped out two icebox pies. They’re quickly becoming our faves for the summer.

Here is her spiraled beauty — Peach Divinity Icebox Pie.

July 2015 Fam Din

And since there was a ton of us, she also made a Key-Lime Buttermilk Icebox Pie.

July 2015 Fam Din

We also celebrated all the July babies! N, P, bro-in-law R and Luna Bear. 

July 2015 Fam Din

With all of that sugar, the girls got a little silly…

July 2015 Fam Din

And good thing Luna was there to document it all.

Watch out Annie Leibovitz….

July 2015 Fam Din

And that folks, is how we do Family Dinner with all the sibs...Shellfish Boil style.

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And I have to tell ya…as the youngest of the 5, it was sure nice to have all my older sibbies and their fam together again ❤

July 2015 Fam Din

This Month’s Family Dinner Menu

Cocktails: Summer Watermelon Sangria
Appetizers: White Clam Pizza
Entrees: Shellfish Boil
Dessert: Peach Divinity Icebox Pie and Key Lime-Buttermilk Icebox Pie

Drinks

Ring in 2012 with Red Wine Sangria!

Red Wine Sangria

It’s hard to believe that 2011 is almost gone.

At initial thought, I would have said “GOOD RIDDANCE!” but a lot of momentous things occurred this past year. I moved to a beautiful new city, welcomed my nephew to the world, reconnected with old friends—made new ones, spent more time with my family, and rediscovered my voice.

All and all, not too shabby really. 🙂

So to you, my Friends—Here’s to 2012 with all of its potential and unexplored Foodventures!

xoxo,

-N

ps. Your loved ones will pretty much adore you after you make this Sangria. True Story.

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Red Wine Sangria

Ingredients:

2 Bottles (750 ml each) Red Wine, such as a Cabernet Sauvignon
4 Ounces Grand Marnier, or other Orange Liqueur
4 Ounces Brandy, optional*
4 Ounces Orange Juice
4 Ounces Pineapple Juice
4 Ounces Lime Soda or Club Soda
2 Ounces Fresh Lime Juice
2-3 Whole Cinnamon Sticks
1 Orange, sliced thinly
1 Apple, sliced thinly
1 Lime, sliced thinly

In a large container (that can be tightly sealed), add in all the ingredients and stir well. Securely cover the container and store in a cool place overnight (or at least 8 hours). Before serving, mix the sangria. Serve in tall glasses with ice and the fruit that was soaked in the liquids. Cheers!

*I’m told that authentic sangria is served at room temperature but I like mine with ice. I’ve always been a rebel 🙂