Je recherche :
Recette de Sangria à la grenadine
Une recette de sangria pleine de fruits : "ce n'est que pour les enfants !".
-
20mn
-
5mn
-
20mn
-
Facile ( 5 avis )
Une autre recette ?
Les ingrédients (quantités pour 6 personne(s))
- Orange(s) : 1 pièce(s)
- Fraise(s) : 200 g
- Kiwi(s) : 1 pièce(s)
- Pomme(s) granny smith : 1 pièce(s)
- Ananas victoria : 1 pièce(s)
- jus de raisin : 75 cl
- Sirop de grenadine : 5 cl
- Eau : 50 cl
- Sucre en poudre : 150 g
- Etoile(s) de badiane : 1 pièce(s)
- Bâton(s) de cannelle : 0.5 pièce(s)
- Clou(s) de girofle : 1 pièce(s)
Description de la recette
Éplucher les kiwis, les pommes, et l'ananas et les tailler en dés de 2 cm. Laver, équeuter les fraises, peler à vif les oranges et prélever les segments, les couper en dés de la même taille que les autres fruits.
Dans une casserole, mettre le sucre, l'eau et les épices, puis porter à ébullition. Laisser ensuite refroidir, puis verser le liquide sur les fruits taillés. Ajouter le jus de raisin et la grenadine.
Vous pouvez décorer les verres en trempant le bord dans le sirop de grenadine, puis dans le sucre en poudre.
Verser la "sangria" dans les verres et réserver au frais.
A consommer sans modération.
Le + du Chef
" Changez les couleurs du tour des verres en variant les sirops, ou ajoutez un peu d'acidité en mettant un trait de jus de citron. "
Les techniques associées en vidéo
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Comment avez-vous trouvé cette recette ?
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Dans une casserole, mettre le sucre, l'eau et les épices, puis porter à ébullition. Laisser ensuite refroidir, puis verser le liquide sur les fruits taillés. Ajouter le jus de raisin et la grenadine.
Vous pouvez décorer les verres en trempant le bord dans le sirop de grenadine, puis dans le sucre en poudre.
Verser la "sangria" dans les verres et réserver au frais.
A consommer sans modération.
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[date_modification] => 2013-04-05 11:39:55
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[bio] => La créativité de Philippe, la justesse de ses gestes en font l'un des chefs les plus talentueux de sa génération. C'est donc logiquement qu'après avoir quitté sa Lorraine natale, il intègre les brigades des meilleurs restaurants et rafle les prix de prestigieux concours (Chef espoir de l'année 2001, Trophée national de cuisine et pâtisserie 2003). Sa grande qualité est, que malgré tout cela, il ne se prend jamais au sérieux et aime plus que tout vous faire partager ses tours de mains et ses dernières créations.
[parcours] => Avant de rejoindre l'atelier, je suis passé par l'île de Porquerolles pour démarrer mon métier. Puis une maison bourgeoise près de Callas dans le Var et ensuite La Lorraine pour codiriger un restaurant/bistro. Je suis ensuite venu à Paris, chez « Lasserre » dans un premier temps (moins d'un an) puis « le Ritz » pendant 4 ans. Cela m'a permis de participer à quelques concours que j'ai remportés: « Espoir de l'année » et « Trophée National de Cuisine et de Pâtisserie ».
[pourquoi] => Pour la qualité des Chefs, leur savoir et leur plaisir de transmettre. Pour l'aventure hors du commun où j'ai souhaité apporter une pierre à l'édifice, il y a 4 ans, c'était un vrai défi.
[cuisine_favorite] => La cuisine française : des bases classiques mais revisitées de manière plus contemporaine.
La cuisine thaïlandaise, pour ses saveurs et l'italienne, pour la richesse des produits.
[cours_prefere] => Le cours Tradition : cours technique et très participatif. On peut rendre plus abordables des techniques qui ont l'air très compliquées. Ce cours est idéal pour transmettre à nos clients notre savoir culinaire.
[message_eleves] => Décomplexez vous, les Chefs sont là pour vous transmettre leur savoir d'une manière simple et abordable. La cuisine ne vaut que si elle est partagée.
[id_atelier_compte] => 1
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[adresse] => L'atelier des Chefs Paris Penthièvre
10 rue de Penthièvre
75008 Paris
Ouvert du lundi au samedi de 10h à 19h
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75008 Paris
[ouverture] => Ouvert du lundi au samedi de 10h à 19h
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[2] => Array
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[texte] => Réaliser une sauce caramel ou une garniture de caramel mou
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[3] => Array
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[lien] => /fr/techniques-de-cuisine/255-variations-autour-de-la-meringue.php
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[4] => Array
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[lien] => /fr/techniques-de-cuisine/253-pocher-un-fruit.php
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[5] => Array
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[texte] => Meringue italienne
[image] => http://1.media.atelierdeschefs.com/techniques-a68-meringue-italienne.jpg
[lien] => /fr/techniques-de-cuisine/68-meringue-italienne.php
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[6] => Array
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[lien] => /fr/techniques-de-cuisine/67-faire-un-sirop.php
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[7] => Array
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[lien] => /fr/techniques-de-cuisine/43-peler-un-ananas-a-vif.php
)
[8] => Array
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[image] => http://1.media.atelierdeschefs.com/techniques-a221-cuire-de-la-semoule.jpg
[lien] => /fr/techniques-de-cuisine/221-cuire-de-la-semoule.php
)
[9] => Array
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[texte] => Réaliser une pâte à gaufres
[image] => http://1.media.atelierdeschefs.com/techniques-a227-realiser-une-pate-a-gaufres.jpg
[lien] => /fr/techniques-de-cuisine/227-realiser-une-pate-a-gaufres.php
)
[10] => Array
(
[texte] => Réaliser des zestes d'agrume confits
[image] => http://1.media.atelierdeschefs.com/techniques-a236-realiser-des-zestes-d-agrume-confits.jpg
[lien] => /fr/techniques-de-cuisine/236-realiser-des-zestes-d-agrume-confits.php
)
[11] => Array
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[texte] => Couper une génoise dans l'épaisseur
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[lien] => /fr/techniques-de-cuisine/258-couper-une-genoise-dans-l-epaisseur.php
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[date_modification] => 2011-07-24 17:12:34
[id_modif] => 0
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[libelle] => Cocktail Sans Alcool
[titre_h2] => Les recettes de cocktail sans alcool
[image] => rep_7520_ice_tea_fruits_rouges.jpg
[balise_alt] => Recettes de cocktail sans alcool
[texte_bigbox] => Souvent moins connu et reconnu que leurs cousins alcoolisés, les cocktails sans alcool n'ont cependant rien à leur envier ! Grâce aux recettes de cocktails sans alcool de nos chefs, vous pourrez facilement réaliser une multitude de boissons sans subir les effets de l'alcool ! Tous nos cocktails sans alcool sont à consommer sans aucune modération !
[texte_lien_home] => Recettes de cocktail sans alcool
[search] => cocktail sans alcool||
[mot_liaison] => cocktail sans alcool
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[repmedia] => recette
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[libelle] => Sangria cacaotée
[libelle_court] => Sangria cacaotée
[trucduchef] => Pour cette recette, utilisez un vin du Sud-Ouest comme le madiran.
[commercial] => Un mélange de vin, de fruits (oranges et figues fraîches de préférence), d'épices et de cacao que l'on laisse mariner 2 à 3 jours avant de le déguster.
[video] =>
[search] => sangria cacaotee un melange de vin fruit orange et figue fraiche preference d epice cacao que l on laisse mariner 2 a 3 jour avant le deguster || van houten
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 1
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 66
[ponderation] => 5.0
)
[21] => Array
(
[recette_id] => 21728
[makereadytime] => 600
[tps_cuisson] => 600
[tps_repos] => 0
[image] => rep_21728_reduction_vin_rouge_foie_gras.jpg
[niveau_moyenne] => 0
[niveau_nb_clics] => 0
[etoiles_nb_clic] => 1
[etoiles_moyenne] => 5
[id_recette_description] => 52446
[id_recette] => 21728
[id_langue] => 4
[libelle] => Réduction de vin rouge façon sangria
[libelle_court] => Réduction de vin rouge façon sangria
[trucduchef] => Utilisez le même procédé pour réaliser une réduction à base de vin blanc sec et variez les épices et les fruits.
[commercial] => Une sauce sirupeuse à base de vin rouge, d'agrumes et d'épices.
[video] =>
[search] => reduction de vin rouge facon sangria une sauce sirupeuse a base d agrume et epice ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2012-06-26 17:11:05
[id_createur] => 484
[date_modification] => 2012-07-11 18:01:22
[id_modif] => 65
[ponderation] => 2.0
)
[22] => Array
(
[recette_id] => 11848
[makereadytime] => 900
[tps_cuisson] => 900
[tps_repos] => 3600
[image] => rep_11848_brochette_fruits_sangria.jpg
[niveau_moyenne] => 2
[niveau_nb_clics] => 1
[etoiles_nb_clic] => 2
[etoiles_moyenne] => 4.5
[id_recette_description] => 7670
[id_recette] => 11848
[id_langue] => 4
[libelle] => Brochettes de fruits accompagnées d'un jus de sangria
[libelle_court] => Brochettes de fruits accompagnées d'un jus de sa
[trucduchef] => Vous pouvez congeler la préparation pour réaliser un granité : il vous suffit de la gratter au fur et à mesure à l'aide d'une fourchette.
[commercial] => Des fruits frais montés en brochettes, accompagnés d'un jus réduit à base de vin rouge sucré aromatisé aux zestes d'agrumes.
[video] =>
[search] => brochette de fruit accompagnee d un ju sangria de frai monte en accompagne reduit a base vin rouge sucre aromatise au zeste agrume ||
[validation_auteur] => 1
[validation_tech] => 1
[validation_ortho] => 1
[validation_principale] => 1
[validation_operationnel] => 0
[validation_web] => 1
[validation_conseil] => 0
[validation_formationpro] => 0
[validation_presse] => 0
[date_creation] => 2011-08-22 09:33:41
[id_createur] => 0
[date_modification] => 2013-01-25 18:53:53
[id_modif] => 65
[ponderation] => 1.0
)
)
[pub] =>
[nom_element] => Sangria à la grenadine
[id_type_commentaire] => 1
[id_element] => 1298
)