Basic Sangria

Serves: 4

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.

Ingredients

  • About 2 cups of fresh fruit, cut into wedges or thin slices (think peaches, plums, nectarines, citrus) Add to list
  • 1 bottle red wine (such as Rioja, from Spain) Add to list
  • 1 glass of liquor, such as brandy Add to list
  • Sugar to taste Add to list
  • Cinnamon to taste Add to list
  • About 2 cups lemon-lime soda, lemonade, sparkling lemonade, ginger ale or club soda Add to list

Preparation

Slice and chop fruit and put into a large bowl or pitcher, reserving fragile fruit (such as berries); add wine, liquor, sugar and cinnamon.

Refrigerate overnight for more complex flavor (or at least 1 hour). Pour over ice and add fizzy ingredients and fragile fruit shortly before serving.

Notes

To make it spicy: Add a teaspoon or two of your favorite hot sauce and a seeded chile pepper such as a jalapeno. 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 of 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.

Learn more about our recipes. View guidelines »

More about: fruit, red wine

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