There are few things that make me as happy as a cold pitcher of sangria just waiting to be served (especially on a warm spring or summer evening). Last year for my birthday Jim actually gave me a case of wine with a gift certificate for 12 batches of sangria anytime I wanted. It was a lovely and thoughtful gift which resulted in many an impromptu bbqs with our neighbors just because we had some sangria to celebrate with. So, now that the weather is finally starting to heat up I made my first batch of sangria of the season.
I’ve been fiddling around with perfecting my recipe over the last few years. This recipe isn’t very sweet but just sweet enough. While a lot of sangrias use brandy in addition to the wine, I have started using dark rum. It kinda happened by accident the first time because I didn’t have any brandy on hand, but I was so happy with how it turned out that I don’t think I’ll ever go back. It is also equally good with or without the addition of some sparkling water. Since you all know that I am addicted to sparkling water, I can’t help myself but it definitely isn’t necessary.
Classic Spanish Sangria (by A Feteful Life)
1 1/2 cups dark rum (spiced rum would probably work as well)
1/2 cup superfine sugar
1 (750ml) bottle of dry red wine
1 cup orange juice
1 liter sparkling water (optional)
Thinly slice the orange and lemons. In a large pitcher combine the rum, orange juice, wine and sugar. Stir until the sugar has dissolved. Add the sliced fruit to the pitcher and refrigerate for a minimum of 2 hours.
When you are ready to serve crush the fruit lightly with a large spoon. You can either add the liter of sparking water to the entire pitcher or mix it into each glass individually. Cheers!