Recipe: Sangria

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When I’m thinking of recipe ideas for an upcoming blog post, I am sometimes stunned by an obvious one I’ve missed. This is one of those cases! I’ve been making this Sangria for years. It’s a recipe I perfected over many summers that lets you taste the brightness of the fruit without too much sugar. It’s best to let the fruit juice, sugar and brandy sit overnight, but if you are in a rush an hour or two will do. Choose a fruity Spanish, Chilean or Argentinean wine.

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Servings: 12
Time: About 10 minutes active; best overnight to marry

3 each lemons, limes and oranges, halved and juiced, keeping two halves of each fruit
2 cups orange juice, or 6 more fresh oranges, juiced
1/3 cup sugar
1 cup good-quality brandy, aged at least 3 years
2 750 ml bottles of red wine, chilled

1. In a large bowl with a spout or pitcher, mix together the fruit juices, sugar and brandy. Make sure all the sugar is dissolved. Add two halves of each pressed fruit rind. You should have about six cups with the rinds in. Let sit overnight or at least 1–2 hours.

 2. Add the red wine and stir to incorporate. Serve over ice garnished with extra citrus wedges.
 
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all tasty, lifestyle.