With the start of June, there’s no denying it. Summer is upon us. And with summer comes some intense humidity here in San Antonio that makes me and Wrigley consider buying a kiddie pool. Well, here’s a little something to make your summer more pleasant – a recipe for homemade sangria.
For those of you who know Chip and I well, you know that we love sangria. I should probably be ashamed that not only do we have a couple of small recipe books devoted to this Spanish beverage, we can also tell you which restaurants in town make the best version (La Fogata, if you’re curious). Over the last couple of years, we had tried out a bunch of different recipes, but none reminded us of the sangria we had on our honeymoon during our 24 hours in Barcelona. Some recipes were too fruity, or too carbonated, etc. While at La Fogata one evening, we finally figured out the missing ingredient for our ideal sangria: brandy (thanks to the kind waiter who gave us that tip!). So if you like a good, authentic, simple sangria – look no further. And if you make any here soon, feel free to invite us over for a glass.
Cheers to summer!
Ingredients: Note: it’s hard to specify just how many of each fruit to use, it all depends on how much juice they provide.
- 1 bottle of red wine – We like using red blends, but any red wine should work fine. If you like a lighter sangria, go with a Pinot Noir. If you want it to be heavier, use a Cabernet.
- 4 large oranges – Enough for 1 cup of fresh juice
- 2-3 limes – enough for around 2 ounces of juice
- 2-3 lemons – enough for around 2 ounces of juice
- 1 tablespoon of sugar
- 3-4 ounces of brandy – This is what solidified this recipe for us, we realized that a lot of our favorite restaurants used brandy in their sangria instead of triple sec.
- 6 ounces club soda
- Pour bottle of red wine into a large pitcher
- Pour the following into the same pitcher: 1 cup of fresh orange juice, juice from 2-3 limes, juice from 2-3 lemons. Feel free to adjust depending on how much citrus flavor you want in your sangria. We also typically strain the juice so it doesn’t get too pulp-y.
- Stir in brandy and sugar.
- Refrigerate for at least two hours (we try to refrigerate for around four hours)
- Right before serving, pour in club soda.
- Garnish with sliced fruit.
- Sit back and enjoy!