Recipe by Ames Shaps

There are lots of sangria recipes on this site; why choose this one? This recipe is all about fresh ingredients which will make the sangria taste its best. Also, since you are muddling the fruit instead of letting it steep, you can make this flavorful sangria directly before serving instead of keeping it in the fridge for hours. This recipe is an adaptation of Dale DeGroff's from "The Essential Cocktail". I normally double this for a party, and you can adjust the alcohol content by adding more or less brandy and triple sec. Different fruits can be substituted, but you want something juicy, like berries, citrus, and stone fruits (including cherries).

Ingredients Nutrition

  • 1 fresh pineapple, skinned, cored, and chopped into large chunks
  • 1 lemon, seeded and cut into 4 wedges
  • 1 lime, seeded and cut into 4 wedges
  • 2 oranges, seeded, 1 cut into 4 wedges and 1 cut into thin slices
  • 2 peaches, cut into medium chunks (optional)
  • 4 ounces triple sec
  • 2 ounces brandy, preferably Spanish brandy
  • 2 ounces simple syrup (see note)
  • 1 (750 ml) bottle red wine (preferably Rioja or Shiraz)
  • 3 ounces orange juice, freshly-squeezed (from 1-2 oranges)
  • club soda (optional, to taste)
  • NOTE

  • simple syrup, is made by adding sugar and water in a 1/1 ratio and stirring until dissolved (over heat if necessary)

Directions

  1. Place about a half of the pineapple, the lemon, the lime, the orange wedges, and half the peaches (if using) in a large pitcher. Add the triple sec, brandy, and simple syrup, and muddle using a muddler or a large spoon. If desired, remove the muddled fruit, squeezing out any liquid. (You can also leave the fruit remnants in, but it looks nicer with them removed).
  2. Add the red wine, orange juice, and the rest of the fruit, stirring well. Refrigerate until serving.
  3. TO SERVE: Pour desired amount of sangria into glass (or glass filled with ice) and top with club soda (if desired).

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