If you are a local reading this blog, then you know just how freaking hot it is these days. Christy’s back with a recipe that will not only cool you off, but will help keep the scurvy at bay. Vitamin C and alcohol are your friends. –Leslie
Summer without sangria is a sin, but fortunately it is easy to repent. All you need is a little bit of time and preparation to make this fruity refreshment at home. Skip the pre-made stuff in a bottle. You wouldn’t use a powdered margarita mix, would you? All you need is some fruit and the ingredients listed below to whip up some boozy bliss.
Sangria isn’t just chilled wine with some fruit thrown in. What you’ll need is red wine, brandy, juice and any sort of fizzy drink. I like to experiment with the wine for varying results. In this case I used a tempranillo, but try different varietals to see what you like. I’d also prefer regular pineapple juice, but this what I had in the fridge so I used it.
I normally use sparkling water or club soda to take it to the next refreshing level. In this instance I had to use what was on hand and my ginger ale substitute was a serendipitous choice. The ginger added a little zip — just don’t overdo it. You could also give fresh ginger a go if you’re using a more neutral fizz.
Fruit is important, but don’t be afraid to experiment. For this batch I used peaches, grapes, tangerines and a squeeze of lime juice. Get creative and try different things. You want the fruit to add flavor and textural interest to your concoction. I like using at least one stone fruit and something harder, such as grapes or an apple. Pineapple would work well, but banana is a little too mushy.
Now cut up all of that beautiful fruit and pour the brandy over it. I used three shots here, but you can use more or less depending on your preferences. Ideally, you’d let this soak overnight, but don’t let it get too soggy. If it gets too soggy to eat I have an alternative to pitching it below.
When adding citrus segments, I like to give ‘em a little squeeze to release the juices. Leave them intact if you plan on eating them.
Now add your fizz, juice and wine. For an entire bottle of wine I used 1/2 of the ginger ale and about a cup of juice. The juice really just coaxes the fruit flavors out so don’t over do it. You want this to taste like sangria, not an alcoholic juice box.
And that’s it! This is perfect for entertaining guests and they’ll be impressed when you tell everyone you made sangria from scratch.
If you end up not eating the fruit or have leftovers, run that booze soaked goodness through the blender the next day with a little more liquid and ice and you’ve got sangria slushies. Sit back on the porch, relax and share one with the neighbors.
