Traditional Red Wine Sangria (easy recipe)
Sangria is a sweetened refreshing drink or beverage with red wine and fruit as its main ingredients. It might also contain some type of lemon-lime soft drink or other liqueurs. It hails from Spain, and it's a great idea for an outdoor celebrations, picnics, and backyard barbecues, especially during warmer months.
Servings 8 servings
Ingredients
- ⅓ cup sugar
- ⅓ cup water
- 3 slices lemon with rind
- ½ large sliced orange with rind
- ½ large unpeeled red apple
- ½ large peach with skin
- 1 bottle red wine cold is better
- 2 tablespoons orange juice from the remaining orange half
- ½ cup lemon-lime soda 7up, Sprite or ginger ale, cold is better
- large ice cubes
Instructions
- 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: combine ⅓ cup sugar with ⅓ cup 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 almost indefinitely.
For the sangria:
- Have a large pitcher ready to hold the whole bottle of wine, fruit and ice.
- Add 3 slices lemon with rind and some large ice cubes.
- Add ½ large sliced orange with rind, ½ large unpeeled red apple and ½ large peach with skin. Add the 2 tablespoons orange juice (squeeze the remaining half orange) into the jar.
- Pour in 1 bottle red wine.
- Add about ¼ cup of simple syrup and ½ cup lemon-lime soda. Stir the sangria and check the sweetness. Adjust by adding more syrup or soft drinks.
- Check flavors and adjust if necessary.
Notes
Red wine: I favor Malbec or Merlot, but 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.
If a lemon-lime drink is unavailable, use sparkling water or club soda.
Storage:
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. Variations: use a dash of orange liqueur (Cointreau or Grand Marnier), Triple sec (citrus), brandy or cognac. Use honey or fruit syrup (like fig or grape) instead of sugar or brown sugar for a caramel tone. Add a cinnamon stick or star anise to the wine and let macerate with the fruit.
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. Variations: use a dash of orange liqueur (Cointreau or Grand Marnier), Triple sec (citrus), brandy or cognac. Use honey or fruit syrup (like fig or grape) instead of sugar or brown sugar for a caramel tone. Add a cinnamon stick or star anise to the wine and let macerate with the fruit.
