It’s no surprise that sangria is a popular hot-weather beverage. What’s more refreshing in summer than fruit and fresh flavors served chilled? And it’s perfect for entertaining, too.
Remember, the longer the sangria sits, the fuller the flavor. So make it the night before and refrigerate. When you’re ready to serve, float some fresh fruit slices in the beverage, and if desired, add some club soda for a little fizz just before serving.
Grilled Stone Fruit Sangria
- Vegetable oil (for grill)
- 2 peaches, halved, pitted
- 2 plums, halved, pitted
- 1 nectarine, halved, pitted
- 12 cherries, 6 halved, pitted, 6 left whole for serving
- 1 (750ml) bottle red wine
- 1/2 cup orange juice
- 1/4 cup brandy
- 1/4 cup simple syrup (recipe below)
Prepare a grill or grill pan for medium heat; oil grates. Grill peach, plum, and nectarine halves, flipping once, until lightly charred and tender, 8–10 minutes. Transfer to a cutting board and let cool, then cut into 1-inch chunks.
Muddle grilled fruit and 6 halved cherries in a large pitcher with a wooden spoon. Top with wine, orange juice, brandy, and simple syrup; stir to incorporate. Chill at least 1 hour.
Fill glasses with ice. Add sangria and muddled fruit and top each with a cherry.
Simple syrup: For a single recipe, use 1 cup sugar and 1 cup water (whatever the quantity, use a 1:1 ratio of sugar and water). Place the sugar in a saucepan and add water, stirring over low heat until sugar dissolves. Remove to a clean jar or other container and refrigerate. Or mix the two in a pitcher and stir until the sugar dissolves.
- 1/3 cup superfine sugar
- 1/2 cup peach nectar
- 1 bottle rosé
- 3/4 cup peach vodka
- 1 pint strawberries, sliced
- 3 peaches, sliced
- 3 cups club soda
In a pitcher, mix sugar with peach nectar until dissolved. Stir in rosé, vodka, strawberries and peaches. Add club soda. Chill.
- 10 green grapes, halved
- 4 fresh strawberries, hulled and sliced
- 1 peach, pitted and sliced
- 1 bottle (750 milliliters) Cava (or dry sparkling wine)
- 1 1/2 cups white grape juice
- 1/2 cup Licor 43 (found at liquor stores)
- 2 sprigs fresh mint
Fill a large glass pitcher halfway with ice; add fruit. Tilt pitcher and pour Cava very slowly down side (to preserve bubbles). Add juice and liquor; stir gently. Stir in mint.
Rosy Peach & Ripe Melon Sangria
- 8 peeled, diced (1/4 inch) ripe white or golden peaches
- 4 cups diced (1/4 inch) ripe cantaloupe
- 2 cups diced (1/4 inch) ripe strawberries
- 2 bottles rosé or dry white wine
- 1/2 cup fresh grapefruit juice
- 1/4 cup Cointreau liqueur
- 4 cups sparkling water
- 16 mint sprigs, for garnish
Place all the fruit in a large pitcher. Pour in wine, juice and Cointreau. Let rest at room temperature for 1 to 2 hours to blend flavors. Before serving, add the sparkling water. Serve in wine glasses over ice and garnish with mint.
Green Apple Sangria
- 2 green apples (such as Granny Smith), cored, cut into 3/4" pieces
- Zest of 1 orange, removed in long strips with a vegetable peeler
- 3/4 cup fresh orange juice
- 2 cinnamon sticks
- 3/4 cup brandy
- 1/2 cup fresh lemon juice
- 1/3 cup sugar
- 1/4 cup Cointreau or other orange liqueur
- 1 750-milliliter bottle Spanish red wine
- 1 cup (about) club soda
- Orange slices
Stir apples, orange zest and juice, cinnamon, brandy, lemon juice, sugar, and Cointreau in a large pitcher to combine. Let sit at room temperature for 1 hour. DO AHEAD: Sangria base can be made 1 day ahead. Cover; chill.
Add wine to sangria base and stir to combine. Pour sangria over ice, top off with club soda, and garnish with orange slices.
Recipes from epicurious.com