I have made a lot of sangria. Let’s see how many recipes I have on this site:
Sangria Uno: A Moscato, limoncello, Amaretto concoction
Sangria Dos: A Cab Sauv, white Zinfadel mix-up
Wow, only two???? I would have bet good money that there were at least a good half dozen or so.
Well, forget about any other sangria recipe. What follows is the best darn sangria recipe in the world.
slightly adapted from Food & Wine
One 750-milliliter bottle Tuscan red wine, such as Sangiovese. (I used a red table wine—a cheapo one.)
3 c. orange juice
3/4 c. Licor 43 (The original recipe calls for Tuaca.)
1/3 c. sweet vermouth (The original recipes specifically calls for Punt e Mes, a bittersweet Italian vermouth.)
1/2 c. fresh lime juice
1/2 c. limoncello
1 liter tonic water
fruit garnishes (The original called for orange slices and cinnamon sticks.)
In a large pitcher or jug, mix all ingredients but the tonic water and the fruit. Refrigerate for a few hours until chilled. Before serving, add tonic water and fruit.
Note number one: The original recipe called for 1/4 cup sugar to be mixed in. The first time I made this beverage, I used 1/4 cup simple syrup but found it way too sweet. We like ours without the sweetener. Add it if you like.
Note number two: Beware, this stuff drinks like Kool-Aid and can be dangerous. I added the tonic water to cut the lethalness of this cocktail. If you make up a big batch, you can just leave it in the fridge and top off each serving with about 1/4 cup tonic water rather than add the whole bottle.
Note number three: Garnish with whatever fruit you have. Frozen fruit works well in sangria. The original recipes states to garnish with orange slices and cinnamon sticks. We used fresh peaches and grapes.
Note number four: This, again, is the best darn sangria you will ever have the pleasure of sipping. The key word here is “sipping.” You will want to gulp this down by the glassful on a hot summer afternoon. Refrain and remember that moderation is the key.
Note number five: I am going to archive this for future use during the winter, leave out the tonic water, and serve this hot as a mulled wine, adding a cinnamon stick for a garnish.
I made a batch of this nectar for our Fourth of July cookout and made another batch for us at the lake. It was delicious sipping this during the evenings on the back deck watching the fish jump and the ducks swim by.
If you need some lake serenity NOW, I give you this: