Sangria: The Perfect Recipe
Local wine guru Leslee Miller shares her much-loved sangria recipe, the perfect accompaniment to help savor those late summer evenings.
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August 2011
Traditional Sangria
Can be doubled or halved to fit serving needs
Ingredients:
1 bottle of red wine (Cabernet Sauvignon, Merlot, Tempranillo, Zinfandel, Shiraz)
1 lemon cut into wedges
1 orange cut into wedges
1 lime cut into wedges
2 Tbsp. sugar
Splash of orange juice
2 shots gin
1 cup sliced strawberries or raspberries (may be thawed or frozen)
1 small can diced pineapples (with juice)
4 cups ginger ale
Preparation:
Pour the wine into a pitcher, and squeeze the lemon, orange and lime wedges into the wine. Toss the fruit wedges (leaving out seeds if possible) and pineapple into the mixture, then add the sugar, orange juice and gin.
Chill overnight. Add ginger ale, berries and ice just before serving. If you’d like to serve right away, use chilled red wine and serve over plenty of ice. However, remember that the best sangrias are chilled around 24 hours, which allows the flavors to really marinate within one another.
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