This recipe is naturally sweetened with just the right amount of honey, with enough brandy to make it bold and a sweet combination of blueberries, blackberries, and strawberries.

Many fruits pair well with sangria, so if you’re feeling creative, try making yours with traditional slices of lemon and orange, apples and peaches, or chunks of watermelon. Serve with a few pieces of fruit in each glass. Chilling the wine for several hours (the longer the better!) allows the fruit flavors to develop fully. For a refreshing beverage with less kick, pour the sangria over ice, and top it off with a splash of sparkling water or club soda.

There is one piece of advice to follow when it comes to choosing wine for sangria: Keep it cheap! With all of the fruit, sweet syrup, and brandy you’ll add to the wine, the nuance of a pricier bottle will be lost. Opt for something fruity, medium bodied, and easy on the wallet.  Pinot noir is a good choice, but so are traditional Spanish wines like tempranillo or garnacha.

Serving your sangria tableside? Watch out for falling fruit! It’s easy to make a mess when pouring sangria; all of those delicious, boozy berries can come tumbling out, leaving wine stains on your tablecloth. A pitcher with a lid or strainer lets you portion the sangria without all of the fruit filling the glasses first. Use a wooden spoon to scoop fruit out of the bottom of the pitcher into each glass.

Comments

comments