I think it’s pretty safe to say we’ve established that we LOVE wine around here, but once in a while it’s fun to play around with it. Last weekend we did just that and had ourselves a Sangria party! It was the perfect potluck for winos – everybody brought their own batch of sangria to share. Rather than just tell you about it, though, I’ll be nice and share a few of the recipes.
Seeing how it’s still Summer and we’re in the South, I’ll start with the peaches. My girlfriend’s partner works at a local peach orchard, so always having juicy, ripe peaches on hand this is her go-to party offering. Seriously, she was the perfect person to invite to a sangria party.
Oria’s Super Summery Peach Sangria
- 1 Bottle of white wine – Riesling, Sauvignon Blanc, or Prosecco are all excellent choices – select yours according to how sweet you want your sangria. (Because the peaches here are so sweet she used a dry Riesling and added only 1/4 cup of simple syrup.)
- 1/2 cup Peach Schnapps
- 1/4 to 1/2 cup sugar or simple syrup – let your sweet tooth be your guide
- 2 sliced peaches (frozen slices will work just fine in a pinch)
- 1 sliced orange
- 1/2 mango peeled and sliced – you can use any fruit you like here: raspberries, strawberries, grapes, blueberries…
- 1/2 liter of ginger ale or club soda.
Mix together everything but the ginger ale and chill for at least an hour. When you’re ready to serve, add the ginger ale and serve straight up or over ice. Garnish with extra fruit.
Another girlfriend brought a white sangria too, but hers was punched up with champagne and brandy. Whoa, this party was getting dangerous!
Champagne & Brandy Sangria
- 1 bottle of sweet white wine
- 1 orange and 1/2 lemon, cut into wedges
- 1 cup of raspberries
- 1 cup of blueberries
- 1 pint of strawberries, sliced
- 1 cup of pineapple juice
- 1/4 cup of brandy
- 1 bottle of dry champagne
Pour the white wine and pineapple juice into a large pitcher, add the fruit and refrigerate for at least 2 hours. Just before serving, pour in champagne and brandy and stir well. Garnish with fruit and enjoy! This drink is best enjoyed in your fanciest champagne flutes.
Not to be left out, red wine sangrias made a few delicious appearances of their own. Kathy’s recipe had brandy in it too – I could get used to this! And to think all this time I’ve just been adding madeira to mine.
Kathy’s Boozy Pomegranate Sangria
- Simple syrup to taste (recipe follows)
- 1 bottle dry red table wine
- ½ cup brandy
- 1 cup pomegranate juice
- 1 apple, sliced
- 1 orange, sliced
- 1 pint strawberries, sliced
For simple syrup, add 1/4 c sugar and 1/4 c water to a small saucepan. Over medium high heat bring the mixture to a boil. Cook until sugar is fully dissolved, 1-2 minutes. Cool completely.
Add red wine, brandy, pomegranate juice, apples, oranges, and strawberries to a large pitcher. Add in cooled simple syrup and stir. Refrigerate for at least 2 hours – for best results, chill overnight.
When ready to serve, taste and adjust flavors if necessary (adding more simple syrup, brandy, etc.), pour into glasses and garnish with fresh fruit.
For good measure, I’ll include one more recipe – I saved the easiest (and biggest batch) for last!
Super Easy Red Wine Sangria
- 2 bottles of red wine (buy something cheap, your guests will never know)
- 1/3 – 1/2 cup of Triple Sec
- 2 lemons, 2 limes, and 2 oranges, all cut into slices
- One large bag of frozen mixed berries
- One bottle of lemon-lime soda
Add all of your fruit (fresh and frozen) into a large pitcher. Next add the Triple Sec and wine. Chill at least 3-4 hours (overnight if possible – the longer the flavors soak together the better.) Right before serving, add in your soda and some ice and you’re good to go.
Care to share your favorite sangria recipe with us? We’d love to try it.