- 1 bottle red wine, cold
- 3 slices of lemon with rind
- 1 large orange
- 1/2 red apple
- 1/2 large peach with skin
- 1/3 cup sugar
- 1/2 cup lemon-lime soda (7up, Sprite) or ginger ale, cold
- Ice cubes
- Extras: orange juice, orange liqueur, brandy, triple sec
- Don't add too much fruit from the start, as you might run out of pitcher space for the wine after you add ice.
- You can use sugar and stir it with the rest of the ingredients. Or use a simple sugar syrup that can be made ahead. The syrup dissolves much better and is what we use.
- Make the simple syrup: in a small saucepan combine the sugar with 1/3 cup of water. Stir to moisten and cook over medium heat, without stirring, until it breaks into a boil. Remove and let cool completely. Keep refrigerated in an airtight jar or bottle. It keeps indefinitely.
For the sangria:
- Have a large pitcher ready to hold the whole bottle of wine, fruit and ice.
- Add the lemon slices and some ice cubes.
- Cut half an orange into slices, the 1/2 apple and 1/2 peach without removing the rind or skin. Add them to the pitcher.
- Squeeze the juice of the orange half that is left into the jar.
- Add the whole bottle of wine.
- Add about 1/4 cup of simple syrup and the soft drink.
- Stir the sangria and check the sweetness. Adjust by adding more syrup or soft drinks.
- Add extras if using, a small amount at first. Check flavors and adjust if necessary.
- Red wine: use your favorite. It can be dry or sweetened (late harvest). Depending on your choice, increase or decrease the amount of syrup or sugar. Use a Spanish red wine (we love Rioja wine) for a more authentic sangria.
Without the fruit: use a sieve to drain the liquid and pass it to a sealed jar or bottle. Refrigerate the sweet wine but discard the fruit (or eat it). This is my first recommendation if storing it for a few days. Fruit ferments quickly, and there's a good chance the sangria was left outside or at room temperature before you store leftovers. So the fruit will already be heavily macerated.
With fruit: if you store it with fruit because you'll be drinking it again soon, smell and taste it before serving to ensure it's not fermented.
- Prep Time: 10 minutes
- Category: Drinks
- Method: Mixing
- Cuisine: International