Sobre esta receta

Una sangría roja española vibrante y que agrada a todos, repleta de cítricos frescos, brandy y vino tinto audaz. Esta receta clásica es profundamente afrutada, ligeramente dulce y perfectamente equilibrada — se prepara mejor la noche anterior para que los sabores tengan tiempo de fusionarse hermosamente. Ideal para fiestas, reuniones de verano o cualquier momento en que desees una bebida de jarra festiva y refrescante.

Instrucciones

1. 1

   Slice the orange, lemon, and lime into rounds or half-moons. Core and thinly slice the green apple. If using berries, halve any large ones. Add all the fruit to a large pitcher (Large).

2. 2

   Add the sugar adjust to the pitcher (Large) and muddle it lightly with a long wooden spoon against the fruit to help release the juices and begin dissolving the sugar.

3. 3

   Pour in the freshly squeezed orange juice freshly squeezed, from about 2 oranges, brandy, and orange liqueur. Stir well until the sugar adjust is fully dissolved.

4. 4

   Pour in the entire bottle of red wine. Stir gently to combine everything without losing too much of the wine's character.

5. 5

   Cover the pitcher (Large) with plastic wrap or a lid and refrigerate for at least 2 hours, but ideally overnight (8–12 hours). The longer it rests, the more the fruit infuses the wine and the flavors deepen.

6. 6

   Just before serving, taste the sangria and adjust sweetness if needed — stir in a little more sugar adjust or a splash of orange juice freshly squeezed, from about 2 oranges. Then pour in the chilled club soda or lemon-lime soda and stir gently to combine.

7. 7

   Fill glass (Large) with ice, ladle or pour the sangria over the ice, and make sure each glass (Large) gets some of the soaked fruit. Serve immediately and enjoy!