Monin Sangria Mix Syrup
Monin Sangria Mix Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
Sangria flows liberally in bars, chiringuitos and restaurants throughout Spain, and is the perfect alcoholic beverage to be enjoyed on its own or with a generous amount of tapas. This punch is a complex, delicious thirst-quencher which incorporates fruit, spices, brandy and red wine. Monin Sangria Syrup is a non-alcoholic product that boasts all of the traditional aspects of sangria, ensuring a fiesta flavour can be brought to a plethora of puddings and drinks.
For historians, it proves difficult to pinpoint the exact start of sangria. It has similarities to other beverages throughout time, and sangria can even be linked back to the work of the ancient Romans. Water during this time was unsafe to consume, as it was filled with bacteria. To get around this issue, alcohol was placed in the water to make it safe to drink. They would then take this watery alcohol, also known as wine, and throw in some spices, sugar and whatever else they could find to liven up the drink. Sounds familiar, right?
This beverage already existed in a similar form in Spanish culture, and they would eventually utilise the grapevines planted by the Romans. However, in 711 AD, the growth and development of Spains wine business and, by association, its sangria trade hit a roadblock. The country was invaded and conquered by Islamic Moors. It took until 1492 for the Moors rule to end. With the end of their stranglehold, Spains wine, and the early stages of sangria, returned after an exile of over 700 years.
Traditionally, red wine is used to make sangria. When considering sangria means blood in Spanish, its easy to understand how integral red wine is as an ingredient for the drink. Yet during the 18th and 19th centuries, variations of the beverage began cropping up across Europe. A Bordeaux wine became the base for the punch in both France and Britain. Then appeared sparkling sangria, white sangria and zurra a sangria adaptation which is made with peaches.
It took until the 20th century for the beverage to expand out of Europe and become a worldwide hit. At the 1964 Worlds Fair in New York, sangria made its debut in the United States. The pavilion sponsored by Spain featured the drink, and from that point on Americans have had a fervent craving for sangria.
As of 2014, European Union law dictates only Spain and Portugal can market the beverage by its traditional name of sangria. If it is produced in any other European country, it needs to be labelled as something other than simply sangria. Yet if, say, a company in Germany wanted to brew their own sangria, it can just be known as German sangria.
Kebab Fruit Skewers and Sangria Cream Dip
This is far from your standard kebab. Say goodbye to meat and welcome the sweet, refreshing taste of fruit. This recipe involves a diverse selection of tasty fruit, and it is partnered with a delicious whipped cream dip thats infused with Monin Sangria Syrup.
What you will need:
- To begin with, all of the fruit needs to be prepared. Peel the bananas and chop into hearty chunks. Take half of a pineapple, peel off the skin and chop it up into roughly the same shape as the banana chunks. Continue to produce similar sized pieces of fruit with the mangoes, kiwi fruit and papaya.
- Using appropriate skewers or even some lemongrass sticks, begin to thread all of the fruit. While this can be done in any order, place at least one of each fruit on the skewer.
- Now the fruit kebabs are ready, its time to add a bit of heat to proceedings. Start by heating up either a grill or barbecue. Now put the kebabs on the grill for around two minutes. Now turn over the kebabs and cook for a further minute. Make sure not to go overboard with this step youre only seeking a light charred effect.
- A whipped cream dispenser is required for this step. With the dispenser open, pour in both the Monin Sangria Syrup and fresh cream. Close the dispensers lid ensuring it is tightly shut, screw in a cream charger, and give the device a shake for about ten seconds. This will produce a light, sangria-flavoured whipped cream. With the kebabs and cream dip prepared, the dish is ready to serve.