Some people have a magic touch, and TSB‘s furtive fingers mix the meanest sangria I’ve ever tasted, but she also makes the process quick and simple, despite the complexities that other sangria masters claim the drink requires. The following are her recipes, for which I can take no credit other than my role taste testing for quality assurance over the years. [Editor’s note: “fuzzy” water in the following recipes denotes carbonated mineral water.]
2 bottles of red wine (I grab whatever looks familiar and is on sale for under $10 a bottle. Not the cheapest of the cheap – it’s gotta be something I’d drink – a cab or a rioja usually)
1/2 – 1 cup of brandy
1 cup of orange juice
1 16-ounce bottle fuzzy water – lemon, lime or orange flavored work well
1 apple, cut into small cubes
1 orange, sliced
1 lime, sliced
1 lemon, sliced
If you have time, combine the juice and brandy and let the sliced fruit sit in the mix in the fridge for a couple of hours, stirring occasionally. Add the wine, taste and add sugar if you’d like; (I typically don’t, but every once in a while it could use a couple of tablespoons) and refrigerate for another couple of hours. Add the fuzzy water just before serving and there you go. Sangria.
White Peach Sangria:
2 bottles of cheap pinot grigio, or whatever is on hand
1/2 – 1 cup peach vodka
1 cup peach nectar
1/2 bag of frozen peaches
1/2 bag of frozen mangoes
1 16-ounce bottle of fuzzy water – lemon or orange flavor
For this one I combine the vodka, wine and nectar and refrigerate for a couple of hours, adding the frozen fruit and fuzzy water just before serving.
I also do white “antioxidant” sangria which is similar to the above but I use raspberry or blueberry flavored vodka, with blueberries, raspberries and strawberries as my fruit; the mixed berry fuzzy water and maybe some strawberry nectar or blueberry pom as the juice. This isn’t so much a traditional sangria, but because it’s made in the same style, I go with it on the nomenclature.
Finally, we have what I’ll call “camping” sangria. This is for when you’re making your sangria elsewhere and you don’t want to be lugging 80 thousand ingredients around with you. Shockingly enough, it tastes just like sangria I’ve had at restaurants the world over, particularly in Mexico where they prefer it sweeter and more citrusy.
2 bottles of red wine
1 20 oz. bottle of Sierra Mist or other way too sweet lemon/limey soda
1 cup of orange juice (most people have this in their fridge for you to pilfer, or you can get a small container of it easily)
Aaaaaand that’s it. Garnish again with the sliced fruit, but this is all that’s necessary for a completely passable sangria. Shocking, I know. It doesn’t pack the punch of the sangria with the added alcohol, but it’s still tasty and refreshing, and let’s face it, we don’t always need extra alcohol.