Nothing says summer like a big pitcher of sangria!! Okay ... well maybe strawberries ... fresh corn on the cob ... cookouts ... ripe, juicy peaches ... days at the pool ...
Well, hey ... Sangria is right up there in my book.
Another thing I love about sangria is its versatility. You can change it up pretty much any-which-way to suit your own personal taste. Red? Yup, that's a classic. Rose? Sure. White? Oh, yes indeed! - like my White Sangria with Nectarines, Plums, & Lemons.
Personally, I haven't yet met a sangria I didn't like.
In addition to giving the recipe for this post's specific sangria (see the bottom of the post), I thought I'd share the 'sangria basics' so you all can experiment. So, here goes...
- Choose a 750 ml ('regular size') bottle of wine; typically a dry wine, though I have made a sparkling sangria with a Moscato (semi-sweet) before and it was good
- Pour the wine in a pitcher and add about 2 tablespoons of sugar and about a 1/4 cup of liquor, typically brandy for red or rose wines and rum for white wines
- Stir to dissolve the sugar
- Add sliced fruit
- Refrigerate for at least 1 hour, and up to 1 day, before serving - note, though, that some fruits don't hold up as long as others and need to be consumed more in the 'hours' timeframe than the 'day' timeframe
- Add seltzer just before serving
That's it! Pretty easy, huh?
Sometimes I need to add a tiny bit more sugar. Sometimes, if I've used lemons, I need to remove the lemon slices because the lemon flavor is starting to take over. Still not sure?? Go ahead - taste again. Whew, being a sangria chef is tough work!
Now that your tough work is done, poor a big ol' glass to reward yourself. You deserve it.
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Sangria with Oranges, Lemons, & Apples
Source: Adapted from Food Network Magazine, May 2011
1 (750 ml) bottle dry red wine
1/4 c. brandy
2 T. sugar
2 oranges, sliced
1/2 lemon, sliced
1 green apple, sliced
1 1/2 c. seltzer
1. Combine the wine, brandy, and sugar in a pitcher; stir to dissolve the sugar. Add the sliced fruit.
2. Refrigerate for at least 1 hour, and up to 1 day.
3. Add the seltzer just before serving.