Authentic Spanish 5-Ingredient Sangria Pitcher

July 27, 2017
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!
5-Ingredient Sangria Pitcher

Authentic Spanish 5-Ingredient Sangria Pitcher

Recipe Type: Beverages
utensils YIELDS 6 Glasses
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  • 5 cups dry red wine (shiraz works well)
  • 2/3 cup orange liqueur
  • 2 naval oranges
  • 2 apples
  • 3/4 cup prosecco
tomato
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Directions

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.

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Photos: Olivia Parr


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Olivia Parr is the founder of Caramel Coated Wellness, a whole-food, plant-based food blog and personal chef business based in North Carolina. After reading Food Over Medicine and The China Study, she decided to get more serious about her interest in helping people overcome health issues with plant-based food. Olivia graduated from the T. Colin Campbell Center for Nutrition Studies with a certificate in Plant Based Nutrition.

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