How-To: Red Sangria
Sangria tends to get boxed in as a summertime staple, but it's something I keep at home year round as an exercise in zero waste. I drink a lot more wine than cocktails, yet I still find myself staring at half-drank bottles that are just slightly too oxidized to enjoy by the glass. Sangria is a great way to use wine that would otherwise go down the drain, and it's ultra-customizable. Think of this recipe as more of a Sangria template rather than a strict list of ingredients, and feel free to switch in seasonal fruits, herbs, and different types of sugar to change it to your taste!
- 2 Oranges, sliced into wheels
- 1 Lemon, sliced into wheels
- 1 Bottle Red Wine, preferably something you already like
- 1 Cup Granulated Sugar
- 1 Cup Strawberries, cubed
- 1 Cup Raspberries
- 3 oz Brandy
- Muddle the berries slightly in a very large glass jar or pitcher. Pour sugar over berries and add citrus slices.
- Pour wine and brandy into the pitcher and stir. If you can seal the top securely, shake the container very well to mix.
- Allow to sit chilled for a minimum of 24 hours. (You can adjust the sweetness to your taste as the sangria sits.)
- Serve over ice and top with berries, citrus wheels and your choice of seltzer water or sparkling.
Leave a comment