Red Wine Sangria
This recipe provides a simple method for making a classic red wine sangria. It involves combining Spanish red wine, brandy, triple sec, fruit juices, and simple syrup with fresh fruit, then chilling the mixture for at least 24 hours to allow the flavors to fully develop before serving.
Equipment
- 1 Large Pitcher or Container For mixing and chilling
- 1 Cutting Board For preparing fruit
- 1 Chef's knife For slicing fruit
- 1 Liquid Measuring Cups For accurate liquid measurements
- 1 Long Spoon or Stirrer For mixing ingredients
Ingredients
Main
- 2 bottles red Spanish table wine
- 1 cup brandy
- 1/2 cup triple sec
- 1 cup orange juice
- 1 cup pomegranate juice
- 1/2 cup simple syrup or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
- Orange slices
- Apple slices
- Blackberries
- Pomegranate seeds
Instructions
- Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.
Notes
Choosing a good quality, but not overly expensive, dry Spanish red wine will provide the best base. The long chilling time is crucial for the flavors to meld properly, so do not rush this step. Ensure the simple syrup is completely cooled before adding to the mixture. Taste the sangria after chilling for 24 hours and adjust sweetness if needed. Serving over ice is recommended to keep it cool without diluting the flavor too quickly if the ice melts.