- janetms383 Jun 29, 2010 10:19 AM
I'm making a red sangria for 4th of July. See so many recipes online, but it's hard to know what will taste the best, so I'm reaching to the Chowhounds!
Do you have a tried and truth recipe and method?
wasn't sure if you wanted red or white sangria, or what fruits you wanted to use, so i chose an assortment of existing threads:
2 bottles Spanish rioja wine
1/4 cup sugar
1/4 cup brandy
1 oz Triple Sec
2 cups orange juice
2 oranges -- cut into eighths
and each eighth cut in half
1 liter club soda -- or less
Make this in a big container and mix well to dissolve the sugar. (Wait until about an hour before serving to add the club soda.) You can refrigerate it probably up to a week, pouring over ice to serve. let it rest at least overnight before serving.
Sangria is very forgiving and you can get a great product making it several ways. Here's what I do and it's always a hit:
1 bottle dry red wine (I usually use cabernet sauvignon, something in the $15 dollar range works)
1 20 oz bottle of 7-Up
1/2 cup of brandy
1 tbs grenadine
1 tbs triple sec or other orange flavored liquor
1 lemon (optional)
1 apple (whatever is your favorite apple)
Combine the wine, brandy, triple sec and grenadine
cut orange, lemon, and lime in half, juice one half into mixture and slice the other halves into ring and toss in
cut up strawberries and apples, and toss in
I like to put all of this in the fridge for at least 15 minutes to let the fruit absorb some of the mixture.
When ready to serve, add ice into glasses, pour in the drink (and make sure to get some fruit) and top off mixture with 7-Up. Or sometimes I just top the whole sangria with the 7 up and then pour.
I think the big difference between my version and a regular sangria is that I don't add sugar. If your wine is a little more bitter though, you can add another tbs of grenadine and another one of triple sec.