sangria

I concocted this drink for a Fourth of July barbeque and it was a big hit! A couple of weeks later my friends and I threw a potluck together and doubled this recipe, but it still wasn’t enough to please all of our guests! Since then, I’ve tried using different types of wine and I have to admit, Lambrusco Reggiano makes for the perfect sangria. I enjoy the light, bubbly wine by itself, but it is seriously addicting in this drink!

Since I’ve always made this in the summertime, my recipe calls for summer fruits, but actually any fruits of the season will work. The only ingredients that you should not leave out is the canned lychee with syrup and the apple juice. It’s a good thing these two are available all year long! Canned lychee in syrup can actually be found in most grocery stores nowadays and definitely in Asian markets. As for the apple juice, I like Martinelli’s. If you do plan on doubling this recipe for a crowd, you can get the little 10-ounce bottles of Martinelli’s apple juice and just pour in the entire bottle.

Keep in mind that this recipe works as a guide so do not hesitate to add a little less or a little more of your favorite fruits and wine. The drink should be made purely to taste!




PREP TIME 30 Min
COOK TIME
READY IN 1 Hr 30 Min
   
SERVINGS 4

 

INGREDIENTS:

1 medium apple
1 medium pear, preferably Asian
1 medium white nectarine
1 cup (4 ounces) strawberries
1/2 cup apple juice
1/2 can (about 1 cup) lychee with syrup
1 bottle Lambrusco Reggiano (See the Guide)

 

EQUIPMENT:

Chef’s knife (See the Guide)
Paring knife
Cutting board
Measuring cups & spoons
Wooden spoon
Wine bottle opener
Glass pitcher or juice container *

 

DIRECTIONS:

  • Pour the entire bottle of wine into a glass pitcher or juice container with a wide lid.
  • Cut the apple, pear, and white nectarine in half down the middle and core using a metal measuring spoon or melon baller. Slice each fruit 1/4-inch thick and place directly in the wine.
  • Hull the strawberries using a paring knife and slice 1/4-inch thick and place directly in the wine.
  • Add the apple juice and lychee with syrup and stir with a wooden spoon.
  • Cover and let set in the refrigerator for at least 1 hour, up to 8 hours to get the flavors to come together. Divide among four glasses along with the pieces of fruit, which can be enjoyed at the end of the drink.

NOTES:

  • Glass pitchers look great and are perfect for making sangria, but be sure to cover with plastic wrap when you’re letting the flavors steep in the fridge. If you’re planning on bringing this drink to a party or outdoor gathering and you’re worried about transporting it, a juice container would be a better choice.



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