Few drinks fit summer like sangria.
Homemade sangria is one of the singular summer treats and miles better than most of the drinks masquerading as sangria at bars and restaurants. The keys are a smart wine choice, fresh fruit and multiple attempts to hone your own perfect version.
Try a simple version and then build in complexity as you figure out what attributes make your perfect homemade sangria.
Instructions
1. The right wine makes all the difference.
Pick the right ingredients. Choose fresher fruit over the specific fruit required by one particular sangria recipe. Citrus is the way to go, though you can lean more heavily towards oranges, lemons or even grapefruits if so desired. Also feel free to add blackberries, apples or whatever else is fresh and local. The wine need not be expensive, but make sure not to get a heavy, complicated wine. Young and high-acid works best.
2. Soak your fruit pieces in some wine and a little sugar. In a pinch you can skip this step, but it will pay huge flavor dividends. Note that you aren't using all your fruit here, just the chunks you'll put in whole -- probably one orange and one lemon, sliced. Soak overnight.
3. Squeeze your oranges, lemons and other fruit into a large pitcher. Add wine and a shot or two of liquor, adjusting for taste.
4. Add your fruit chunks that have been soaking, the sugar and wine mix along with them. Add bitters or spices if you have them.
5. Cut with sparking water or club soda. Add ice and stir well. Keep the ice to a minimum to prevent watering down. Refrigerate for an hour or so if you want it quite cold.
6. Serve into glasses. Ice and straws optional. Note what you liked and make changes to your approach next time.
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