If you could capture summer and squeeze it into a glass, you’d get Sangria. This boozy beverage is refreshing, fruity and can be made with your favorite wine. Prosecco and peach brandy, rose and lemon-lime soda, and moscato with Grand Marnier are a few quick, easy recipes you can whip up at home. Salute, summer!
Recipe via Inspired by Charm
Sweeten up Black Box Merlot with simple syrup, blackberry brandy, triple sec, orange juice and garnish with slices of orange, apples and lemons.
1 1/2 cups of simple syrup*?
1 box of Black Box Merlot
1 1/2 cups of blackberrry brandy?
1 cup of triple sec?
1 1/2 cups of orange juice?
4 oranges, sliced into thin rounds?
4 green apples, cored and sliced thin?
4 lemons, sliced into thin rounds
Directions: Combine all ingredients in a large pitcher, cover, and refrigerate for two hours or up to two days. Serve over ice.
*Bring 1 cup of sugar and 2 cups of water to a simmer over medium-high heat until the sugar is completely dissolved. Let the mixture simmer for about 10 minutes to create a thicker syrup. Allow syrup to cool completely.
Recipe via Laylita
For a sweet and citrusy sangria, mix a bottle of fragrant moscato with honey and an orange liqueur, such as Grand Marnier.
1 grapefruit, peeled and cut into rounds
2 oranges, peeled and cut into rounds
1 blood orange, cut into slices
2 clementine mandarins, cut into slices
10 kumquats, cut into slices
2 tbsp. of honey
1/2 cup of orange liqueur, such as Grand Marnier
2 cups of chilled sparkling water
Juice of 1 lemon
1 bottle (750 mL) of chilled moscato wine
Directions:Place the fruit slices and segments in a pitcher. Add the honey and orange liqueur, and let macerate for at least 30 minutes. Add the chilled sparkling water, moscato wine, lemon juice and ice. Mix well. The citrus moscato sangria can be served immediately or kept refrigerated for a few hours before serving.
Recipe via Martha Stewart
This sangria is perfect for peach season. Juicy peaches, nectarines and apricot wedges are combined with peach brandy, bubbly Prosecco and syrupy peach nectar.
1 peach, pitted and cut into wedges
1 nectarine, pitted and cut into wedges
3 apricots, pitted and cut into wedges
5 oz. of peach brandy
1 bottle (750 mL) of chilled Prosecco
1 cup of peach nectar
Superfine sugar (optional)
Directions: Combine peach, nectarine and apricots in a pitcher. Stir in brandy and let sit an hour at least. Stir in Prosecco and peach nectar. Add superfine sugar, if desired. Serve chilled.
Recipe via Kitchen Treaty
For the blush wine drinkers out there, this refreshing sangria is bright and tangy with lemon-lime soda, limes slices and plump strawberries.
1 1/2 cups of strawberries, hulled and sliced lengthwise
2 limes, thinly sliced
1 750 mL bottle of rosé wine
1/2 cup of white rum
4 cups of lemon-lime soda
Additional strawberries and lime slices for garnish, if desired
Directions: Add sliced limes and strawberries to a large pitcher. Pour the wine and rum over the fruit, cover tightly and place in the refrigerator for at least 4 hours (up to 24 hours). Remove the mixture from the refrigerator and add the lemon lime soda. Add ice and a few pieces of the fruit to your glass and pour sangria over to serve.
Recipe via Napa Private Tours
For the white wine lovers out there—combine effervescent vinho verde with other “verde” items, like key lime juice, grapes, apples, and even Midori Melon liqueur.
1 bottle of Vinho Verde Vidigal 2011
1/4 cup of key lime juice
1/4 cup of lemon juice
5 drops of angostura bitters
1/2 cup of simple syrup
1 cup of green grapes, seedless and cut in half
1 cup of green apples, cubed
1/4 cup of Midori Melon
Directions: Mix all the ingredients in a pitcher. Serve in tumblers with crushed ice. Garnish with lime and mint.