Last weekend I channeled my Hispanic side and made homemade Sangria with my Aunt who was visiting from Charleston, SC. My sister Katie was having all of us over for dinner for some Peruvian Arroz con Pollo and we thought Sangria would be the perfect complement to the meal! My Aunt recently had Sangria for the first time in Europe, and she was eager to try some again. This recipe was superb! Not only was it simple to make, it encompassed everything Sangria is supposed to be: light, fruity, and refreshing. Between the Sangria, the meal, and of course the company, it was a delightful evening. To give you some background Katie isn't the best cook (once she put a whole cup of salt in a recipe) but she surely redeemed herself with this meal. It was sooooo delicious and one day I'll have to steal the recipe from her to share it with all of you.
Sangria
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (to taste)
8 maraschino cherries
2 cups carbonated water
Directions
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Note: I recommend doubling the recipe. The pitcher will be empty before you know it!
