It’s Sunday and we are enjoying the papers and the warm California sun. I want to take a moment to make your Sunday a little sunnier. Try this refreshing Spanish favorite. As I have mentioned before, my wife was in Spain entertaining the troops recently (yes, we have troops in Spain). She had her fill of really delicious sangria but it has now been a few weeks and she thought she might be ready for a little more. I made my version for her last night and she was impressed. So here it is. There are a couple of secrets that make it just a bit better than your bog standard, backyard sangria. And it certainly is not to be confused with something of the same name sold in a bottle in the 70’s.
- 2 Cups Dry Red and or Rosé Wine
- 1/4 Cup Triple Sec
- 1/4 Cup Plum Brandy
- 2 Small or 1 Large Peach
- 2 Navel Oranges
- 1 Lime
- 1 Lemon
- 1/2 Cup Blueberries
- 1 12oz can Orange or Blood Orange Pellegrino or other soda
- Large Pitcher
- Paring Knife
- Combine wine, brandy and triple sec in the pitcher. I used a little leftover rosé and the rest red wine. Rioja is what is traditional. Don’t use two buck chuck on principle. You can also substitute cointreau for triple sec. The plum brandy is really nice but any brandy will do.
- Cut up the lime, lemon and 1/2 of one of the oranges into little pieces, leaving the skin on.
- Add the citrus and blueberries to the mix. You can add other fruit if you like. Apples are often used and strawberries.
- Squeeze the juice of the rest of the oranges into the pitcher.
- Stir and refrigerate.
- When ready to serve, stir in the soda. You can use sparking water instead, but make sure you have plenty of sweet fruit to make up for the sweetness lost in the soda. We use the naturally flavored soda by san pellegrino.
- Fill tumblers with ice and pour over, letting some of the fruit slop over.
The keys to making this delicious, with great depth of flavor are two steps. First, refrigerate without adding ice. Never add ice to the pitcher, it dilutes the sangria. Second, add the sparkling soda or water at the very end.