Earlier this week I told you about The Great Glamping Trip of 2013. I also told you about my fave snack obsession of the moment. So what was I doing on the glamping trip when I wasn’t crunch crunch crunching on rosemary parmesan pretzels? [besides playing campground cash BINGO of course] Well I was sip sip sipping on this homemade sangria.
Earlier this month I told you about my all time favorite Watermelon Basil Sangria, but this classic red has to be a close runner-up. Whenever I’m making it, I always stand in the aisle at the wines and spirits store debating over the size of bottle I should purchase. I always reluctantly buy ‘the big one’ and am glad I do because this stuff disappears fast.
I love classic red sangria because the fruit flavors really infuse into the wine, totally transforming it into something even I-don’t-like-red-wine people can enjoy. It also reminds me of the tinto veranos (poor man’s sangria-cheap red wine and orange Fanta) that I used to purchase for a euro during the semester I spent in Spain during college. The scent of red wine and sweet citrus instantly floods my mind with even sweeter memories.
Quick Note: The first time I made this sangria, I mixed it in the morning and served it at dinner time and found the flavors to be perfect. The second time I made it, I mixed it and let it sit in the fridge for a day and a half before serving. This time I found the grapefruit flavor to be a little overpowering. My recommendation when making sangria in advance is to combine all of the ingredients except the grapefruit in advance. Then simply slice and add the grapefruit a few hours before serving.
- 1.5 mL bottle merlot
- 1 cup triple sec
- 1 grapefruit
- 2 oranges
- 4 plums (or other stone fruit)
- 2 cups tonic water
Slice the fruit into a large bowl. Cover with the wine and the triple sec. Use a potato masher to gently crush the fruit to release some of the juices into the sangria. Separate the fruit and liquid into 2 containers. Top each container with 1 cup of tonic water and refrigerate for at least 6 hours before serving.
Cheers! Salud! Drink up, friends!