This citrus sangria will be the lifeblood of your next summer party. I threw together a picnic hamper with mason jars, dips, and – of course – a freshly-made pitcher of sangria. It’s fruity, it’s simple to make and it’ll bring a little bit of pizazz to your next get-together.
Just like your nonna’s recipe for spaghetti sauce, there are a thousand variations of sangria and it all comes down to tradition or personal preference. Replace the sparkling water with orange juice or tonic water if you want a sweeter sangria.
Ingredients (makes two liters):
- 1 bottle of inexpensive Spanish red wine (Rioja, Tempranillo). Younger wine has a lighter, more fruity flavour – the bottle (and price) will tell you whether it’s been aged.
- 1 shot Cointreau or triple sec
- 1 shot brandy
- 500ml sparkling water
- 3 oranges, cut in half and sliced
- 2 lemons, cut in half and sliced
- 1 Tahitian lime, cut in half and sliced
- 1 can diced peaches in syrup, to add sweetness
Mix all ingredients in a 2-liter pitcher, and – this is important – leave everything to combine in the pitcher overnight. The sangria will just taste like red wine with fruit floating in it if you don’t give the flavors a chance to meld together. Sangria is more delicious than the sum of its parts, is what I’m saying.
My mason jars with straws were perfect for this impromptu picnic. Red wine + a vintage wool blanket should equal disaster, but the lids kept the sangria where it should be (in the cup and going into my mouth).
Sangria goes down a treat on a warm day, as do dips and finger foods. Think tapas or mezes, foods that won’t melt or spoil in the heat. I brought out hummus and tapenade with lavosh crackers to keep us from feeling peckish.
Are you ready for a picnic yet?