The best sangria I’ve ever had was at a restaurant in Madrid, Spain about fifteen years ago. Wish I hadn’t done the math on that one… it freaks me out to realize how quickly fifteen years can fly by! The sangria I had was made with red wine, citrus fruits and apples, and it was both rich and sweet – but not too sweet. I remember it being so, so good. I’ve never tried to replicate it before, but with summer in full swing and lots of parties and events on the calendar, it seemed like some experimentation was in order. And since Spain just won the World Cup, it couldn’t be a better time for sangria!
Making this was really easy, and it’s always fun to have a special occasion drink. This version is a little strong, so I’ve not given exact amounts on some of the ingredients below. That way you can control how strong it is, and how sweet you’d like it.
1 bottle red wine, preferably Spanish
1/4 – 1/2 cup brandy
1 lime – 1/2 sliced, 1/2 juiced
1 lemon – 1/2 sliced, 1/2 juiced
1/2 – 1 cup orange juice
1 orange sliced
1 apple, chopped
2 – 4 tablespoons agave nectar
Pour the wine and brandy into a large pitcher. Add the citrus juices and fruit. Stir well and taste for sweetness. Add the agave nectar, and taste again. Add more agave if it’s not sweet enough for you. Let the sangria chill overnight before serving.
Notes: I know red wine shouldn’t go in the fridge, but I wanted this to marinate overnight and figured it was best for the fruit to not leave it out on the counter. If there are any sangria experts out there with tips, I welcome them. I think I’ll continue to tweak this recipe until I get it just right, but for the time being, it was still pretty tasty!