food,  recipes,  wine

Sangria: A Classier Version of Wapatuli

It’s almost Memorial Day weekend, which, here in the great white north, is the unofficial start of summer and a cause for celebration. Summer, to me, means sangria. And I’m picky about it. It can’t be too sweet or too heavy. I’ve asked many people to share their sangria recipes only to get the response, “Oh, a little of this, a little of that. It’s different every time.” I guess sangria is one of those things you’re not supposed to make with a recipe, kind of like a classier version of wapatuli. But if you’ve never made it before (sangria, that is–I know you’ve all made wapatuli) and you need a starting point, here are the basics:

2 navel oranges. Juice one of them and cut the other into bite-size chunks
1 lemon, seeded and cut into bite-size chunks
2 apples, cored and cut into bite-size chunks
1/4 c. Grand Marnier or triple sec
1/4 cup brandy
1/4 cup sugar
One bottle cheap red wine, preferably Spanish (Rioja is the traditional selection, but any dry red will do)
One 750-ml bottle sparking water

Combine all of the liquids in a large glass pitcher except for the sparking water. Stir in the sugar until dissolved. Add the fruit. Chill in the refrigerator, the longer the better, but at least 2 hours. You want to give the fruit a chance to soak up all of the boozy goodness. When ready to serve, add the sparkling water, stir, and serve over ice. Once you’ve got the basics down, you can feel free to experiment on your next batch, adding different fruits, wines, and liquors. Just keep the Everclear out of it, okay? We’re not in college anymore.

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