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!