I never met a sangria I didn’t like, but this sangria I love! It’s my favorite and while it’s not an authentic Spanish recipe, it sure comes close. This robust and full bodied sangria certainly isn’t for anyone who can’t mind their P’s and Q’s. It packs a punch!
You’ll need a container or pitcher large enough to mix all of the ingredients. I use a 101.4 ounce empty water bottle. It’s the perfect size to make a batch. I usually keep three of these containers to make multiple batches for parties.
In my empty container, I pour:
• two bottles of Spanish red wine
• 1 1/4 cup of good brandy
• 3/4 cup of triple sec (or any orange flavored liquor you have on hand)
• 1 1/4 cup of orange juice
• 1 1/4 cup of pomegranate juice
• 1 cup simple syrup
I seal the container, shake back and forth to mix all the ingredients well and store in the fridge for 24 hours. It’s best to make this the day before so the flavors marry overnight. This is not a recipe you want to rush or mix hours before your guests arrive. The Sangria needs time to develop the rich and velvety flavor.
In a plastic bag, store the fruit:
• sliced apples
• sliced navel oranges
• blackberries, blueberries or other berry of your choice
• pomegranate seeds, when in season
Prior to serving, add fruit to a pitcher or beverage dispenser and fill with sangria. Ice is optional.
(1) Simple syrup is equal parts of granulated sugar and water. Heat until sugar is dissolved and cool at room temperature.
(2) While I prefer Spanish red wines, I’ve also used Shiraz, Malbec and Merlot depending what’s on sale – especially if it’s a BOGO. Just make sure it’s a wine you would drink on its own with a meal.
(3) Add the fruit just before serving so the fruit doesn’t get mushy. If you add it too early, the berries will not hold up.