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How to Make Sangria
There are numerous recipes for this summer fave, so feel free to experiment. My recipe uses a semi-dry sherry to add extra depth in flavor. Best made the night before you plan to enjoy it - it'll keep covered in the fridge for up to five days.
Fruity & Tangy & Light.
Orange & Sherry.
Develops as you let it rest.
Great with friends in the sun. 😎
Sips
If possible, cover the sangria and place it in the fridge overnight, the flavors will marry together much better if you do.
Easy to scale up and down based upon your party size.
Many Sangrias call for brandy, but in this recipe we are replacing that with sherry for a more session-able drink.
I like to use a lighter red wine for sangria, most pinot noirs will work.
Tips
Begin with a pitcher or bowl.
Slice half of an orange and place in your pitcher. - I like to cut these slices into wedges so they are more evenly distributed in the mixture.
Slice half of a lemon and place in your pitcher. - These can be wheels.
Slice half of an apple and place in your pitcher. - Cut these to be on the thinner side.
Pour in 3oz. of Rich Demerara syrup.
Add 4 oz. of fresh lemon juice.
Then add 4oz. of orange liqueur.
Now pour in 6 oz. of sherry.
At this point, stir and incorporate.
Pour in an entire bottle of red wine.
Sir and incorporate again.
OPTIONAL - cover and let sit for up to 12 hours in the fridge.
Pour in your favorite glass, either with or without ice depending upon your preference.
My Sangria Recipe
My Sangria Ingredient List
1 bottle (750ml) Louis Jadot Beaujolais-Villages (or any light red wine)
6 oz (3/4 cup) Lustau Don Nuño Olorosso Sherry (or any dry sherry)
4 oz (1/2 cup) Grand Marnier
4 oz (1/2 cup) fresh lemon juice
3 oz (1/3 cup) rich Demerara syrup (2:1 sugar:water)
1/2 orange, sliced
1/2 lemon, sliced
1/2 apple, sliced
OPTIONAL: Top each glass with a splash of soda water
Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection
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