Happy 4th of July Weekend! I hope everyone had a safe and wonderful 4th filled with fun and celebration. As for me, I had a great day BBQ-ing, soaking up the sun, enjoying the day off , and most importantly sipping on this sangria.
I must admit, I’ve never made sangria before. I am a true Californian and true wine lover, and I’ve always enjoyed the cocktail out, but never attempted the fruity vino at home before. I thought this weekend was the perfect time to test it out. Now I’m a big fan of preparing a sangria pitcher if you’re having people over. It was quick, refreshing, inexpensive, and seriously tasty.
It’s unheard of in Manhattan, but I completely lucked out in my apartment search and found a great little place with enough patio space for a grill. Grilling burgers and corn can work up a sweat, but this sangria certainly helped cool us off—and lifted our holiday spirits!
Red and White Sangria Recipe
INGREDIENTS:
Red Sangria:
1 bottle red wine
¼ cup brandy
¼ cup triple sec
¼ cup orange juice
1 tablespoon sugar
1 apple, diced
1 orange, sliced and seeds removed
1 cup blackberries
club soda
White Sangria:
1 bottle white wine
¼ cup brandy
¼ cup triple sec
1 tablespoon sugar
1 apple, diced
1 orange, sliced and seeds removed
1 lemon, sliced and seeds removed
club soda
INSTRUCTIONS:
For the Red Sangria:
In a pitcher, mix together the red wine, brandy, triple sec, orange juice, and sugar. Add in the diced apple, orange slices, and blackberries, and stir to combine. Chill in the refrigerator overnight or for several hours before serving. To serve, fill a glass half-full with Red Sangria, spoon in some of the drunken fruit, and top with club soda.
For the White Sangria:
In a pitcher, mix together the white wine, brandy, triple sec, and sugar. Add in the diced apple, orange slices, and lemon slices, and stir to combine. Chill in the refrigerator overnight or for several hours before serving. To serve, fill a glass half-full with White Sangria, spoon in some of the drunken fruit, and top with club soda.
Copyright Sage Recipes | Emily Jacobs.
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