Sangria

Last updated: Thursday December 24, 2015

Ingredients
2        -        -                  Apples (Leave peals on, cut into half inch pieces)

2        -        -                  Oranges (Leave peals on, cut into half inch pieces)

1        -        Cup            Watermelon  (Remove rind, cut into half inch pieces)

1/2     -        Cup            Blackberries (Optional)

1/2     -        Cup            Brandy

1/4     -        Cup            Cointreau

1        -        Bottle          Cheap Rioja (750 ml)

3        1/2     Cups           Chilled Sparkling Water (San Pelligrino)

Instructions

    • Cut up the fruit: Cut the oranges and apples into thin slices or wedges. Leave the peels on. Transfer the cut fruit to a pitcher.

    • Add the brandy: Measure the brandy and pour it over the fruit.

    • Add the orange liquor: Measure the orange liquor and pour it into the pitcher as well.

    • Add the wine: Uncork the wine and pour it into the pitcher.

    • Stir to combine: Stir the liquor, wine, and fruit together.

    • Cover and refrigerate: Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight. Do not taste the sangria now; you will be disappointed! It gets softer, sweeter, and much more delicious overnight in the fridge.

    • Top with sparkling water: When ready to serve, top off the sangria with sparkling water. Stir gently to combine. Taste and add more if desired. Scoop a few pieces of fruit into each glass when serving.

    • For sweeter sangria, use tonic water instead of sparkling water to top off the sangria before serving.

    Serves 6 to 8

    Theo and Nancy Black