- Prep Time: 20 minutes
- Serving: about 1 liter
I have been living the last few months in Barcelona, and I'm pretty sure I've drunk my weight a few times over in sangria already this summer. There's just something about it - it's light and fruity, not too much alcohol, and it's just so darn easy to drink!
Making it at home is super easy and it's also super easy to modify. You can pretty much use any fruit you want, I like generally what I've put in this recipe, but apples are always a great addition as well. As far as the sugar goes, sometimes I add it and sometimes I don't, but when I use citrus like lime and lemon I always do. It really helps balance out the tartness.
Make a pitcher, invite some friends over - or not! and have the best summer ever.
here’s a video showing how to make it:
Ingredients
- orange - 1, cut into small wedges
- pear - 1 large, cut into wedges
- peach - 1, cut into small pieces
- lemon - 1, cut into small wedges
- oranges - 2, for juicing
- limes - 2, for juicing
- orange liquor - 1/2 cup
- sugar - 1/4 cup (or more)
- red wine - 1 750ml bottle
- club soda - (or sparkling water)
how to
- Slice all of the fruit, and put in a shallow, non-reactive pan. Cover with the orange and lime juice.
- Sprinkle the sugar over the top, then pour over the liquor and stir together. Put this in the fridge and allow to macerate overnight or for at least 2 hours.
- Put the fruit and juice in the bottom of a large pitcher and pour over the wine. Stir together well to combine.
- Pour the sangria into glasses full of ice and top off with a bit of club soda.
- Cheers!
(This recipe was originally published here)
I don’t like red wine can us a white wine instead?
Sure. I just posted a Tropical White Sangria. I like the fruit in it better for white. Search ‘sangria’ on the page and you’ll have options. ??
What type of red wine is best?
It’s really up to you. I prefer something full bodied, like a Cabernet or Merlot, but you can do something lighter if you want. I wouldn’t spend more than $5 a bottle. 🙂
Suggestion for making a batch recipe?
I would just triple or quadruple the measurements. I would worry too much about getting them off a bit – just pay attention to the sugar. Remember you can always add more later. ??