I was planning on saving this post for the summer, but an unexpectedly warm Saturday found me sitting on a patio last weekend, drinking pitchers of sangria, and I haven’t been able to stop thinking about this recipe.
Not to toot my own horn, but I think this sangria is just about perfect. It’s exactly the way I like it – traditional in style, alcoholic as opposed to watery, and not sickeningly sweet. It took a lot of trial and error to get it right and I loved every second.
In Espana, they say you should always make sangria for big parties. It’s alcoholic and full of fruit, so it goes farther than wine, and it makes plain table wine shine like it’s Tribute. Enjoy this red drink on Valentine’s Day … and maybe again on 4th of July. (Thanks Moshe for the picture!)
Larena’s Sangria Roja
2 peaches OR 2 oranges
Box of raspberries
2 bottles red table wine or a jug of Carlo Rossi
1 cup Brandy
1/4 cup Cointreau
Agave nectar to taste (about 4 tbs.)
About an hour prior to serving, begin making the sangria. Dice up the apples, and peaches or oranges. Pour the wine into your serving container. Stir in the brandy first. Next, stir in the cointreau. You’re aiming for a taste of red wine with a noticeable hint of brandy – the cointreau will sweeten it some, but stir in the agave nectar next to get the final flavor. The agave nectar really makes it. It goes perfectly with the brandy and enables you to use less cointreau and ditch the typical grainy sugary flavor.
Add the diced fruit, and the raspberries. Let sit for about an hour – the longer it sits, the more the fruit will soak up the flavor and the brandy. To serve, fill a glass 3/4 of the way with ice and pour the sangria over top. Scoop some fruit into each glass.