I think there are many recipes for sangria which use various ingredients, but they all are similar in one thing: usage of wine and fresh fruit.
Wine can be either white, or red, or rose; fruits can pretty much anything you have available. Some of sangrias include a bit of rum or brandy.
This recipe calls for red wine, oranges, lemons and fresh peaches. I also add cinnamon and cloves to my taste, but these are optional. And I don’t use harder liquor than dry wine.
Any type of dry red wine will work, just pick something not very expensive. If wine is too sour – add more sugar or honey or both.
- 1-1.5 bottles of dry red wine (about 2 pints)
- 2 oranges
- 2 lemons
- 2-3 peaches
- 1/2 cup of sugar
- 1 tablespoon of honey
- 1 stick of cinnamon
- 4-6 cloves
How to prepare, step-by-step:
- Prepare ingredients: wash fruits thoroughly:
- Peel skin from oranges (if you peel it in one piece using a knife it will be easier to remove later), put it to a cooking pot and pour with all sugar, set aside for 15-20 mins:
- Add half cup of water:
- Add all spices (I used cinnamon and cloves):
- Pour all wine in, put on slow burner and warm it up until sugar dissolves, wine is hot, but not boiling, then remove from the burner:
- Dissolve a tablespoon of honey:
- Scald both lemons with boiling water:
- Then slice them into thin circles and put into glass pitcher:
- Repeat the same with oranges:
- And add sliced peaches (discard pits):
- Using long spoon or skimmer remove orange peels from the cooking pot:
- Pour warm wine with spices to the pitcher:
- Then out sangria to the fridge to cool down and infuse (I also cover pitcher top with plastic wrap):
- Serve sangria cooled down, if you feel like it add 2-3 ice cubes into each glass before serving or directly to the pitcher. Sangria fits perfectly for hot evening on your patio: