Sangria Recipe : Quick and Simple Guide

Sangria Recipe

Summary:

Brighten any gathering with this sangria recipe that marries bold red wine and vibrant fresh fruit. Its straightforward steps make crafting a refreshing cocktail effortless for hosts and newcomers alike. Following this guide ensures balanced sweetness, citrus zing, and aromatic spice in every glass.

Equipment for this sangria recipe :

• Large pitcher or bowl with lid
• Sharp knife and sturdy cutting board
• Measuring cup and spoons
• Wooden spoon or whisk for stirring
• Glassware for serving (wine glasses or tumblers)
• Optional: muddler for gently crushing fruit

Ingredients for this sangria recipe:

• 1 bottle (750 ml) Spanish red wine (Tempranillo or Garnacha)
• ¼ cup brandy or orange liqueur
• ½ cup freshly squeezed orange juice
• 2 tablespoons granulated sugar or honey
• 1 orange, sliced into thin rounds
• 1 lemon, halved and finely sliced
• 1 lime, halved and cut into wedges
• 1 apple, cored and diced into bite-sized pieces
• ½ cup fresh strawberries or berries, hulled and halved
• 1 cinnamon stick or pinch of ground cinnamon
• 1 cup club soda or sparkling water (added just before serving)

Instructions :

Part 1: Prepare the Fruit

1. Rinse all fruit under cold water to remove debris and wax, then pat dry with a clean kitchen towel.
2. Trim fruit ends with the knife, remove seeds, and slice orange into thin rounds for both flavor and garnish.
3. Cut lemon and lime into wedges, ensuring each piece has a bit of zest left on the peel for extra citrus oils.
4. Core the apple and dice it into uniform cubes, so each bite blends evenly in the final Sangria Recipe.
5. Gently halve strawberries or berries, taking care not to crush them; tender fruit adds visual appeal and subtle sweetness.

Part 2: Mix the Wine Blend

1. Add wine to the pitcher, pouring gently to preserve any sediment and maintain clarity.
2. Stir in brandy (or orange liqueur) to lend depth and smooth warmth to the wine’s fruit-forward character.
3. Pour in freshly squeezed orange juice, which balances tannins and infuses vibrant citrus aroma.
4. Sprinkle sugar or drizzle honey, then whisk briskly until fully dissolved into the liquid base.

Part 3: Combine Fruit and Spice

1. Transfer all prepared fruit into the wine mixture, layering slices and cubes to maximize contact with liquid.
2. Nestle cinnamon stick into the pitcher or add a pinch of ground cinnamon, providing an undercurrent of warm spice.
3. Stir the concoction briefly using a wooden spoon, lifting fruit so it steep evenly among aromas and flavors.
4. Skim the surface to taste; adjust sweetness by adding a teaspoon of sugar if desired, then stir again.

Part 4: Refrigerate to Infuse

1. Seal the pitcher firmly with its lid or cover with plastic wrap to lock in flavors without absorbing fridge odors.
2. Place in the refrigerator for at least two hours; longer infusion (up to overnight) yields richer, more harmonized notes.
3. Check periodically and gently stir to redistribute sediments and intensify fruit infusion.

Part 5: Serve and Garnish

1. Just prior to serving, pour club soda or sparkling water into the pitcher for a light, effervescent lift.
2. Fill each glass halfway with fruit, then strain the liquid over ice into prepared glassware for a refined presentation.
3. Offer extra fruit and fresh mint sprigs as optional garnish, inviting guests to customize their glass.

Notes:

• For lighter Sangria Reciperecipe variations, substitute half of the wine with chilled rosé or white wine.
• Spiced alternatives include star anise or a few whole cloves for a seasonal twist.
• If serving a large crowd, multiply ingredients accordingly and prepare in batches to maintain ideal flavor ratios.