Summer is upon us, and if you ask me, SANGRIA is an amazing cocktail to sip while catching some rays or laying poolside. When I got back from a trip to Spain a few years ago, I was obsessed with sangria. The below recipe is so refreshing and tasty – serve up with some tacos and fajitas… oh man!
1 cup Fresh Raspberries
2 ripe Peaches, sliced
2 Oranges, one sliced & one for juice
1 cup Brandy
1 bottle Riesling
2 bottles Dry White (Pinot Grigio or Sauvignon Blanc)
Basil (optional, for garnish)
In a large pitcher, pour in the raspberries. I like to crush them a few times with a spoon, so my sangria takes on a pretty color. Next, squeeze in the juice of an orange. Slice the other, and add that into the pitcher with the peaches. Next, pour in all of the vino. Saving the best part for last, dump in the brandy. Stir everything together and pop in the fridge for 3-4 hours, up to overnight. What you’ll have waiting for you is a DELICIOUS cocktail! Be careful with the fruit – it’s strong! Enjoy!