The Cellar Dweller shares his secret recipe for the best sangria!
It’s been hot out, and I’m dying for a pitcher of cold, refreshing Sangria. Which is the best sangria? Is making your own really that much better?
-Sweaty in Scotia
I love a good glass or three of Sangria, and making it is a breeze! I’ll let you in on a little secret though: the key ingredient to the best sangria is PATIENCE. The longer you can let the mixture you concoct stew in your fridge, the better it’s gonna taste.
So, reader, if time is of the essence, my recommendation would be to stop by Personal Wine Cellar and grab a bottle of pre-made sangria. We have some really delicious ones, like Freefall, Opici, and Senor sangrias. All you really need to do with these, is stick them in your fridge or freezer (for 60 or 20 minutes, respectively) and serve– over ice, if desired.
However, if you’ve got at least two hours before drinky-time and can utilize that all important ingredient PATIENCE, you will be handsomely rewarded with an easily customizable and wholly imbibable sangria that’s sure to knock your socks off.
Are you Ready to Make the Best Sangria?
All you really need is a dry-ish wine (red or white, your choice), some brandy, and some fresh fruit. Optional ingredients include herbs (mint is a good one), fruit juices, and other flavored spirits.
Aside from that, the sky’s the limit. Here is my favorite, simple, white sangria recipe, just for fun!
750 ML dry white wine
1/2 cup (or so) simple syrup
3/4 cup peach schnapps
1 LB fresh, ripe peaches, sliced and pitted
1 liter lemon/lime soda
Line the bottom of a pitcher with slice peaches. Add white wine, simple syrup, and peach schnapps to the pitcher and stir to combine.
Let this mixture sit in your fridge for at least 2 hours, and preferably overnight.
Fill wine glass 1/2 full with sangria, and top with lemon/lime soda.
-CD the Cellar Dweller