I don’t drink that much anymore, but when I do, I prefer sangria! I have never made it at home, and this recipe looked a little daunting, but it was actually pretty easy. AND GOOD! I had to leave out a few ingredients, but it still ended up tasting great. This made one big pitcher. I didn’t add the club soda to each glass, but instead just added some Perrier (what I happened to have on hand). Delicious!
Classic Red Wine Sangria
(O Magazine, July 2012)
makes 8 servings
time needed: about 2 hours
1/2 cup sugar
1/2 cinnamon stick
3 black peppercorns (omitted)
2 allspice berries
1 whole star anise (omitted)
1/4 tsp. crushed red pepper flakes (omitted)
2 bottles medium-bodied fruity red wine like Grenache
1/2 cup brandy
1/2 cup triple sec
2 peaches, pitted and cut into small wedges
2 nectarines, pitted and cut into small wedges
Club soda (used Perrier instead)
Finely grated zest of 1 lemon
In a small saucepan, combine 1/2 cup water, sugar, cinnamon stick, peppercorns, allspice berries, cloves, star anise, and red pepper flakes. Bring to a boil and stir until sugar is dissolved. Strain into a jar and refrigerate until ready to use.
In a large pitcher or punch bowl, stir together spiced syrup, wine, brandy, triple sec, peaches, and nectarines. Refrigerate 2 hours or as long as overnight. When ready to serve, pour the sangria into ice-filled glasses and top with club soda. Sprinkle with lemon zest and serve.