There are hundreds of Sangria recipes a mere Google click away. The recipe we offer you today is one we used for years in various restaurants to rave reviews. It is easy to make and by design made to hold up and actually improve with time. We only use three fruits in our Sangria; grapefruit, orange and pineapple (rind off). These three steep well and actually soak up the Sangria flavor in time without going mushy. The best part is you can most often find them pre-cut in the produce section of your grocery store, reducing preparation significantly. If you can’t find pre-cut fruit it is important that when preparing your fruit you remove the rinds because they impart bitterness if included. We use an inexpensive Shiraz from Australia as the base wine finding the juicy ripe berry flavors work well as a foundation for the Sangria. To this base wine we add the following:
Joe’s Easy Sangria Recipe
In a 1.5 gallon vessel add:
- 3 Liters of Australian Shiraz
- 1 Cup Brandy
- 1 Cup Triple Sec
- ½ (+/-) Cup Simple Syrup (to taste for sweetness)
- 8 Cups Mixed Fruit (Orange and Grapefruit Segments, Pineapple Chunks, with juice from fruit)
Mix Everything Together and Let Steep at Least 24 Hours in the Refrigerator. In an Oversized Glass Fill the Bottom Half with Ice. Layer Sangria Fruit Over the Ice and Fill with Sangria Wine. Serve with a Spoon to Eat the Fruit.
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