There’s no wrong way to make sangria. Take this basic recipe and add your own flourish with whimsical fruit combinations, a splash of flavored liqueur, crushed fresh mint leaves or different flavors of juice or sparkling beverages.
- 2 cups fresh fruit, cut into wedges or thin slices (peaches, plums, nectarines, citrus) Add to list
- 1 bottle red wine (such as Rioja, from Spain) Add to list
- 1 glass liquor, such as brandy Add to list
- Sugar, to taste Add to list
- Cinnamon, to taste Add to list
- Ice, for serving Add to list
- 2 cups lemon-lime soda, lemonade, sparkling lemonade, ginger ale or club soda Add to list
Place fruit into a large bowl or pitcher, reserving fragile fruit (such as berries); add wine, liquor, sugar and cinnamon.
Refrigerate at least 1 hour, or overnight for more complex flavor. Pour over ice and add fizzy soda and fragile fruit shortly before serving.
To make it spicy: Add a teaspoon or two of your favorite hot sauce and a seeded chile pepper such as a jalapeño. Keep in mind that the longer it lingers, the spicier it becomes.
To boost the fruitiness: Cut fruit into wedges, thin slices or chunks to expose the most surface area.
To make it less sweet: Substitute sparkling water or club soda for soda or juice. Add sugar and other sweeteners a bit at a time to avoid going overboard.
A lighter take on sangria: Make yourself the delightful Spanish summer drink known as Tinto de Verano. Combine equal parts red wine and sparkling lemonade or lemon-lime soda. Too sweet? Tame it with sparkling water or club soda. Serve over ice with a slice of lemon for simple summer refreshment.