Sangrita La Lucinda

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Sangrita La Lucinda

 

 

 

 

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Cookbook author Lucinda Hutson has quite a collection of shot glasses just for the sangrita/tequila ritual. She stores homemade sangritas in the fridge in bottles that once held tequila. Her sangrita is always the hit of a party, leaving guests begging for the recipe and attempting to discern the ingredients. It’s simple to make!

 

Ingredients

  • 4 cups freshly squeezed orange juice
  • 1 1⁄2 cups 100% natural pomegranate juice

  • 1⁄2 cup freshly squeezed lime juice, preferably from Mexican limes
  • 8–12 ounces commercially bottled Salsa 
Valentina, Salsa Tamazula, or homemade Salsa 
Puya
  • Salt or Cantina Classic Sal de Sangrita, to taste

 

Recipe Info

  1. Mix ingredients together and chill overnight or longer (it just gets better). Adjust flavorings al gusto (to taste) for the perfect balance. Serve chilled in shot glasses to accompany shots of tequila blanco or reposado. Sangrita keeps for more than a week refrigerated. Makes approx. 7 cups (24 shots). 

  1. Note: I love a glass of this nonalcoholic wake-me-up for breakfast or a midday pick-me-up. Use less salsa for less incendiary sangrita

  1. For a fiesta presentation, chill bottles of red Sangrita La Lucinda, yellow Sangrita Amarilla, and a green version, Sangrita Verdecita, in an ice bucket, along with a bottle of tequila blanco or reposado. Let guests choose their favorite sangrita to sip with a shot of tequila.

  1. Excerpt from ¡Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures by Lucinda Hutson (Copyright © 1995 and 2013 by Lucinda Hutson) used by permission of the University of Texas Press. For more information visit www.utexaspress.com.

 

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