Spanish Sangria

Photo: Shawnna and Davide Busetti

Ingredients

1 bottle (750ml) red wine (rioja is a good choice)

1/2 cup triple sec

1/2 orange, sliced

1/2 lemon sliced

1/2 cup sliced fresh stone fruit, such as peaches, plums or

Some people add soda water, I don't.

Preparation

When I make sangria, I combine all of the above ingredients in a hermetically sealed jar, and I refrigerate it for at least 24 hours before serving. Serve the sangria in a red wine glass, you can add some ice if you wish. Give the sangria a stir before serving, and enjoy with some nice tapas, or perhaps with a steak meal. Enjoy!

Tools

Comments

Permalink Melissa Peterman
May 12, 2010

What do you think of adding Orange Liquor to sangria?

Permalink Katja Tootle-Pizka
May 12, 2010

Nectarines and Honeydew Melon work well too....

Permalink Chris Paulk
May 12, 2010

I find that most mexican restaurants add triple sec or another orange liquor, at home I don't always have it, so I do just straight wine

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About

Sangria is a wine and fruit punch typically served in Spain and Portugal. It is also typically found in Mexico, Chile and Argentina. It is most often served using red wine, but is also served using a white wine. Typically the fruit and wine will be stored for up to a day before serving to let the flavors meld and combine. It will often be served over ice or with carbonated soda.