Summer Sangria
Summer Sangria
Whether you opt for red or white wine, you can't go wrong with a glass of chilled, fruity sangria. Pair berries, apples and plums with red sangria or peaches, nectarines and melons with white sangria. Citrus adds balance to both.This recipe is by Julia Reed, author of "But Mama Always Put Vodka in Her Sangria!: Adventures in Eating, Drinking, and Making Merry" (St. Martin's Griffin, 2014), and was originally published in the Orlando Sentinel.
Prep Time
12
hours
Cook Time
1
minute
Servings
6
Total time: 12 hours, 1 minute
Ingredients
- 6 cup full-bodied dry wine, such as merlot or chardonnay
- 2 cup simple syrup (see notes)
- 1 cup freshly-squeezed orange juice
- 1 cup unsweetened pineapple juice
- 3 ounce white rum, preferably bacardi
- 3 ounce vodka
- 1 ounce orange liqueur
- 1 ounce brandy
- ice
- 3 cup chopped fresh seasonal fruit (or more, as needed)
Directions
- Step 1: In a large glass pitcher, combine 6 cups full-bodied dry wine (such as merlot or chardonnay), 2 cups simple syrup, 1 cup freshly-squeezed orange juice, 1 cup unsweetened pineapple juice, 3 ounces white rum, 3 ounces vodka, 1 ounce orange liqueur and 1 ounce brandy.
- Step 2: Cover and refrigerate for at least 12 hours, or up to 24 hours.
- Step 3: Fill 6 wine glasses with ice and arrange 1/2 cup of the chopped fruit in each glass. Pour the sangria into the glasses and serve.