Printer Friendly Version:
Come on in and sip some summer sangria with me! Get out your bursting blackberries, juicy cherries, succulent oranges, citrusy lemons, mouthwatering red, ripe strawberries, and more! This is red wine bliss outside of a a bottle! There are a couple of tricks and secrets to this medley of fruit, infused with wine and a few special ingredients.
I've tried sangria in Spanish and Portuguese restaurants. I've tried Italian versions of liquor infused fruit, immersed in wine. I've tried white sangria and red sangria. I've had sangria at home, with friends, and at many establishments all over the country. This sangria - is the best I've ever tasted in all of my decades of drinking. I can't take the credit for this summer sangria recipe, though. My awesome friend Christine Braun came up with this concoction and it's simply genius. I'm so grateful to her for allowing me to publish her super secret sangria recipe so now we all can share!
If you don't have all of the fruit, don't fret! Easy substitutions and additions can be made to keep the general gist of this refreshing libation. Here we go! And thank you Christine for sharing your sangria!
1 bottle of red wine (recommended: a good Merlot, red table wine, or a light Cabernet Sauvignon - nothing too dry)
1/2 cup brandy
1/2 cup triple sec
1 can (or 12 oz.) ginger ale
1/4 cup sugar
1/2 cup orange juice
1 orange, peeled and sectioned
1/2 grapefruit, peeled and sectioned
2 lemons (1 juiced, 1 sliced)
1/2 pint blackberries
3/4 cup pitted cherries (if cherries are not in season, 3/4 cup halved red or black seedless grapes are a good substitute)
1/2 cup sliced strawberries
1 can frozen lemonade concentrate, thawed (can be pink lemonade or regular lemonade)
There is no "right" way to make sangria. As long as you prep your fruit first, you can mix and blend the ingredients as you desire. However, I recommend adding the fruit to your very large pitcher of choice first to prevent sangria splashing!
1. Remove the pits from your cherries (or halve your grapes), peel and section your orange and half grapefruit, squeeze 1 lemon, and slice the other lemon.
2. Place all of the fruits in a LARGE pitcher. We're talking big-momma size.
3. Sprinkle the sugar on top of the fruit.
4. Add the lemonade concentrate and all liquids (lemon juice, 1/2 cup brandy, 1/2 cup triple sec, 12 oz. ginger ale, 1/2 cup orange juice, and 1 bottle of wine). Leave the addition of wine for last in case your pitcher is not large enough to hold all liquids. You can always leave extra wine in the bottle if you need to.
As you get more comfortable with making this sangria after several times, you can start to eyeball your liquors instead of using precise measurements.
5. Mix the sangria in the pitcher.
6. Let the sangria marinate at least 4 hours in the refrigerator or overnight before serving, spoonside to scoop the fruit!
Serve chilled. It might be easier to ladle it into glasses rather than pour. If you have any leftover sangria, feel free to refrigerate it for up to 3 days after you make it.
Beware, it will be very tempting to indulge in the fruit, but it will pack a powerful intoxicating punch! Although this sangria is sweet, pace yourself!