The beauty of Sangria is that it is sooo easy and keeps for days in the fridge (and gets better after a day or two.) My husband Michael often asks, “Do you have my sangria made?” after a hard day, despite the snow on the ground! There’s just something cheerful and seductive about Sangria.
Another benefit…there is really no “wrong” ingredient…use your favorite fruits, spices, wines and liquors for the ultimate original recipe. Here is a basic recipe that I use and adjust depending upon what is in my kitchen at the moment. This is for “red” Sangria but you can also make “white”, call it “Mango”, etc.
• 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Malbec, Zinfandel, Shiraz..you can also substitute prosecco or a nice rose’ for a lighter and more festive taste!)
• 32 ounces of fruit juice….I love Peach or Mango juice- Goya is a great brand, and I keep these juices on hand
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 1 Cup Rum
• Splash of Peach Schnapps or other fruit liqueur
Pour wine in a glass pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add liqueurs. Chill overnight.
If you’d like to serve right away, use chilled red wine and serve over lots of ice.
Other ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy, a cup of ginger ale, citrus soda pop or lime juice. I even love watermelon and bananas…the bananas “dissolve” for a delightful flavor addition!