Life is good! Let’s celebrate with a new recipe for classic red sangria. I love a glass of wine at the end of a long day, but sangria is best shared with friends.
Sangria is festive, fruity and fun. It’s a perfect party punch to pair with Spanish tapas or Mexican food. Cold sangria is undeniably great on hot summer days. The red wine base and versatile seasonal fruit options make it appropriate for cooler days, too!
1 bottle of affordable Garnacha (also called Grenache) or Pinot Noir or other fruity low-tannin red wine, chilled
1 large orange
1 cup thinly sliced seasonal fruit (I like Granny Smith apple or pear, strawberries, peaches or nectarines, pineapple or a combination)
1 small lemon, sliced into thin rounds
½ cup brandy
1 to 2 tablespoons maple syrup*, to taste
Ice, for serving
To prepare the orange, slice it in half from the stem end downward. Squeeze the juice of one-half of the orange into a pitcher. Thinly slice the remaining orange half and place the slices into the pitcher.
Add the prepared seasonal fruit and lemon. Add the brandy and 1 tablespoon of the maple syrup. Pour the wine into the pitcher and stir to combine. Taste, and add another tablespoon of maple syrup if it’s not sweet enough for your liking.
You can serve this sangria immediately, or let it marinate for 2 to 8 hours for more fruity flavor. Serve in wine glasses with a few ice cubes to keep it chilled. Enjoy!
*MAPLE SYRUP ALTERNATIVES: I love maple syrup’s very subtle caramel-like flavor and how it blends right into other liquids. But, you can also use sugar (brown or white) or simple syrup instead.
CHANGE IT UP: For a lighter, fizzy sangria, gently stir some club soda into the pitcher just before serving.