Sangria is tasty, easy and delicious, and yet is so often made with crappy ingredients that you can never quite be sure what you’re getting when you have some. It could be some half-and-half mixture of soda and wine, or sparkling wine and juice, or merely wine with fruit soaking in it.
But it can be so much more! If you’re making it yourself, there’s no reason to make a subpar sangria – the ingredients are relatively inexpensive, and it’s not difficult to make. My favorite sangrias are boozy, effervescent and full of bright, sweet and tart fruit flavors. I’ve tweaked this sangria quite a bit to get this recipe, and at this point, it’s perfect for my tastes. Here are the ingredients (with a pic of the ingredients all together – enough for a double batch):
- 1 bottle of Rioja
- 1 cup of brandy (cheap brandy like E&J or Paul Masson is fine)
- 1/2 cup of Cointreau
- 1/2 cup POM pomegranate juice
- 1/4 cup lemon juice (fresh squeezed!)
- 2 peaches
- 2 lemons
- 1 orange
- 1 pint of raspberries
- High quality orange soda*
*I use blood orange flavored San Pellegrino. Use a soda with sugar, not flavored soda water. If you prefer not to include soda in sangria, I recommend that you cut the brandy and Cointreau in half so that it’s not too boozy.
You’re going to start by cutting up your fruit. Slice up 2 lemons, 2 peaches, and 1 orange and add those all to the pitcher. Toss the pint of raspberries into the freezer – we have plans for them.
Next, add all of your liquid ingredients, except your soda. Dump it right over the fruit in the pitcher and let it sit in the fridge for 24 hours. You want all of the flavors to meld together, infusing the taste of the fruit into the drink, and letting the fruit soak up some of the alcohol.
When it’s ready, serve with a few pieces of fruit, some raspberries in place of ice cubes to keep the drink cold, and top with your soda (about 1:3 ratio of soda to sangria). This stuff will sneak up on you, so drink slowly and enjoy!