Summer Sangria
Summer is here and we all are really wanting to be outdoors enjoying the sun and warmth. Nothing says Summer like a delicious Summer Sangria filled with citrus, peaches and plums. Not too sweet and not too tart. This Sangria is a breeze to make.
I buy dry wines for this Sangria. Typically Italian wines fit the bill quite nicely if you cannot find Spanish wines. And if I’m being fully transparent, I buy inexpensive wines from Trader Joe’s. I’ve heard Aldi also has an affordable selection. The key here is to buy dry wines.
What is a typical Spanish dry wine? Albariño for white and Garnacha or Tempranillo for red. If you can’t find Spanish wine, Italian will do. Examples of Italian dry wines are Frascati, Pinot Grigio for white, Chianti and Montepulciano for red. Red and white blends are also perfect for this as long as they are dry. For more on wine, check out Vivino.com.
I also like my Sangria with plenty of fruit. Preferred fruit for this mix is citrus and stone fruit. Oranges, lemons, peaches and plums. And for my sort of secret ingredient? Cointreau. Typical for Sangria is Brandy but I really love the orangey flavor that the Cointreau imparts.
I start with a bottle of red wine and a bottle of white. I pour the wines into a pitcher large enough for both bottles and the addition of fruit. I cut up the orange and the lemon, add the sugar and let it sit in the fridge about 6 hours or overnight. Once it’s ready, and ready to serve, I add the stone fruit and the Cointreau.
I serve it without ice and keep it chilled.
And there you have it, the easiest Summer Sangria! Cheers!
Summer Sangria
June 13, 2020Equipment
- large pitcher
Ingredients
- 1 orange cut into slices, 1/8 inch thick
- 1 lemon cut into slices, 1/8 inch thick
- 1 750ml red wine dry
- 1 750ml white wine dry
- 2 peaches ripe
- 2 plums ripe
- 1/4 cup sugar granulated
- 1/4 cup Cointreau
Instructions
- Pour the two bottles of wine into a pitcher.
- Add all the orange, lemon and sugar.
- Place in refridgerator and chill for 6 hours or overnight.
- Once you are ready to serve, add stone fruit and Cointreau. Stir and serve chilled.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
Looking for more Summer recipes? Check out Lemon Caper Potato Salad and Lemon Arugula Pasta Salad. These recipes are sure to please everyone at your next BBQ!
