70 minutes
This delightful Andalusian Sangria is the perfect concoction to transport you to sunny Spain, right from your own home. With a harmonious blend of fruits, spirits, and wine, it's both refreshing and invigorating.
Apple, peeled, cored, and diced
each
Peach, peeled, pitted, and diced
each
tablespoons
Orange, juiced
each
0 strip
Lemon, juiced
each
Spanish Brandy
cups
Rum
cups
Red Wine, chilled
0 milliliters
Soda Water, chilled
cups
Ice Cubes
to taste
1. Combine Ingredients
Combine the diced apple, peach, sugar, orange juice, lemon peel, lemon juice, brandy, and rum in a large pitcher or bowl. Let the mixture macerate for one hour to allow the fruit to soak up the flavors.
2. Add Wine and Soda Water
Just before serving, add the chilled red wine and chilled soda water to the macerated fruit mixture.
3. Serve Over Ice
To serve, fill glasses with ice cubes and pour the sangria over the ice. Enjoy the refreshing and fruity Sangria!
Choose a high-quality Spanish red wine like a Rioja or Garnacha and use fresh, ripe, local, and in-season fruits for the best flavor. Opt for a decent brandy or an orange-flavored liqueur to add depth.
Slice and macerate the fruit with sugar and a splash of brandy ahead of time, ideally for a few hours, to draw out natural juices and enhance the sangria.
Refrigerate the sangria after combining all ingredients for at least 4 hours, preferably overnight, to meld the flavors together.
Adjust the sweetness and strength of the sangria before serving, adding lemon juice if too sweet or sparkling water if too strong.
Enhance each glass with a fresh slice of fruit or a sprig of mint for visual appeal and a complementary fresh scent.
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