Not just for the Tapas Bar anymore! I love to sip (okay, gulp) down a tumbler of Sangria on a sunny day in the garden. Goes wonderfully with a grilled dinner or a classic paella. Plus, leftover drunk fruit is a tasty, tasty fruit salad.
For every bottle of wine, you will need to add:
- 1 cup orange juice
- 1/2 cup brandy or triple sec
- 1/4 cup simple syrup
- 1 diced orange (with the skin)
- 1 diced apple (with the skin)
Mix the above in a pitcher and let chill at least one hour. If you want it to be more appropriate for day drinking, top each tumbler with a splash of seltzer.
What wine to use, you ask… I like a Grenache from from Spain, but have been known to use whatever the Bunny hands me. Sangria is traditionally made with red wine (the name is a spin on “blood”) but white sangria is extra refreshing when it is extra hot out!
To make simple syrup, place equal parts of sugar and water in a sauce pan, bring to a boil and let cool. Keep extra simply syrup in the fridge for up to 1 week.