About a year ago I spent a week in Seville, Spain and discovered the beauty of authentic Spanish Red Wine Sangria. Over the course of that week in January, my fiancé and I downed pitcher after pitcher of the rich, complex drink. I kept the flavor in my memory and vowed to make sangria my new summertime beverage.
When I got back to the United States, I began researching the components of sangria--anxious to make my own (simplified) version. I was a little discouraged by what I found. Almost every recipe calls for brandy, and although brandy is a traditional element of sangria, I have never been a fan. Some others called for simple syrup, but I believe the natural sugar in fresh fruit provides all the sweetness sangria needs. So I set out to make my own unique version based on the flavors I remembered from Seville.
My recipe calls for Shiraz, a type of wine that can be found in almost any grocery store, fresh fruit for sweetness, orange liqueur for a little bite, and prosecco to add a sparkling element. After chilling for at least four hours, this 5-ingredient sangria will be your new summer drink of choice. Enjoy responsibly!
1. Slice the oranges into 1/4-inch slices and chop the apples into 1/2-inch cubes.
2. Combine the red wine, orange liqueur, oranges, and apples in a large pitcher and chill for at least four hours. Chilling overnight is preferred.
3. Just before serving, add the prosecco.
4. Serve chilled.