what i love about sangria is that's hard to screw up. a bottle of wine and fruit...then spirit's if you like...i've used brandy, cointro (i can't spell it) triple sec and rum all to good effect. letting it mellow is sometimes hard to do, but the longer it sits the better. i often add fruit juice and sugar, but in stead of sugar and club soda, i've used sprite...a lot depends on what i want left overs of in terms of mixers.
i also pick the mixers and fruit depending on if i'm going white or red, manny berries will discolor a white sangria.
my wife's favorite part is to pick the fruit out of the pitcher at the end of the night. in fact, i've made strawberry shortcake with the berries from sangria in the past and it was wonderful.
For a "Sangria Blanca" from Tyler Florence at the Food Network, this has been a big hit the many times we've made it.
The recipe calls for a sauvingon blanc but we make it with a white rioja and it turns out fabulously well. We've never made enough. We've found that about 4 or 6 hours of sitting combined was the right bit. Just combine everything below.
2 bottles dry white, such as sauvignon blanc
1/2 cup Spanish sherry
1/2 cup orange-flavored liqueur (recommended: Cointreau)
1/4 cup sugar
1/2 bunch seedless white grapes
1 lemon, unpeeled and sliced
2 peaches, unpeeled, pitted, and sliced
1/2 honeydew, peeled, seeded, and diced
1/2 liter club soda
Sangria for red or white
Inexpensive wine: Vella bag-in-a-box
1 part orange liqueur: Torres Gran Orange is the best or Triple sec works OK
1 part brandy (Spanish brandy is best but E&J California will do
to five parts of wine
So if a 750 ml bottle of wine is 25 oz. add 5 oz each of orange liqueur and brandy
Add 1 part simple syrup - spiced simple syrup for red wine, plain for white wine
2 parts sugar
1 part water
1. Bring the water to a boil.
2. Dissolve the sugar into the boiling water.
3. Once the sugar is dissolved completely, remove the pan from the heat.
4. Allow to cool completely. You can put it in a bottle.
For spiced simple syrup just add a little cinnamon. I’ve also added a pinch or so of nutmeg.
Taste and see if the mixture is sweet enough. If not, add a bit more syrup.
Mix everything up and chill.
Add chopped fruits of your choice: pears, apples and sliced lime and oranges which have soaked a little in a similar mixture of liqueur and brandy.