Sangria repost

I’m reposting this with pictures from the latest batch I made for the Superbowl. I had some blueberries and Asian pear (pealed). I used wine in a box ’cause it was the cheapest. I also used a tiny can of ginger-ale and little less sugar. ’twas good!  I still have a bit left (I had to hide it) if you’re around.
Sangria is delicious, easy to drink, refreshing and as you can understand I really like it.

I usually make 3-4 gallons, so here I reduced the amounts to make about half a gallon. Multiply as needed, and always make more than you think you’ll need, it goes fast…

  • 1.5 litter (2 bottles) of red wine, the cheapest you can buy. Any red wine will do. No, really. Boxed wine is great, usually burgundy is the cheapest.
  • 1.5 cups Triple sec liqueur. Don’t bother to do this without it. No need to go fancy with Cointreau.
  • 3 cups (at least) of ¼” cut cubes of mixed fruits. I usually use peaches, apples (mix Granny Smith and Fuji/Gala), oranges (peel first), plum, grapes, strawberries.
  • Optional ½ cup blueberries, smashed a bit.
  • 1 cup of orange juice (freshly squeezed from 3 oranges is best).
  • 1 cup of sprite, 7up or ginger ale.
  • Juice squeezed from half a lime and half a lemon.
  • 2 tbsp of sugar (or sugar in the raw).
Mix it all in a big glass or plastic container. Place in the fridge for 24 hours (this is a must). Enjoy.
Sangria in the making, and "cooking" in the fridge.
Sangria in the making, and “cooking” in the fridge.

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