In honor of summer’s end and autumn’s arrival, we toasted the changing of the seasons with a large pitcher of sangria over the weekend. Many thanks to friends James and Nicole for the lovely fiesta.
This recipe is a modified version of ones adapted from The Recipe Girl and Cook’s Illustrated. Cook’s says you don’t need to go with the expensive stuff when making sangria. I trust them on that, so I picked up Tres Ojos Old Vine Garnacha from Whole Foods for $7 a bottle.
(Recipe is for two bottles of wine)
- Prepare at least 3 hours in advance (can be up to 24 hours in advance)
- Slice 1 lemon, 1 lime, and 2 oranges in whole slices, then quarter
- Place all citrus in a pitcher, add 2 bottles of red wine (preferrably Spanish)
- Add 5-6 shots of orange liqueur
- Refrigerate for several hours, to allow time for the fruit flavors to blend with wine
- Pour and top, generously, with seltzer water (note: it can be very tricky to pour and get an adequate mixture of fruit in each glass; recommend that you pour the wine first, spoon in fruit mixture, then top with seltzer)
S&C’s also has a recipe for white wine sangria, if you’re interested.