Vivo O Sonho

This easy-to-make sangria is chock-full of summer fruit which makes for not only wonderful flavor, but a tasty snack. It’s perfect for barbecues and picnics, refreshing and travels easily in a container with a lid. It does take a bit of prep as it’s best with at least 12 hours of marinating time for the fruit to infuse the wine. I made mine on July 3rd for an Independence Day party and a week later I finished the last of the batch: Delish! All of these ingredients are readily available at our local Grocery Outlet, which always has a great selection of wine, spirits and fruit.

Don’t bother with expensive wines as the fruit will significantly change the flavor. Instead choose the type based on the flavor profile that will complement your choice of fruit. I find that a big Cabernet Sauvignon generally has hints of blackcurrent and blackberry and marries well with stone fruit. If you prefer a more medium-bodied wine go with Merlot and if you are aiming for a light, fruity taste you’ll like Pinot Noir. As with the wine, opt for an inexpensive brandy.

Variations: You can change up the fruit and add more or less, depending on your taste. The fruit will turn pink within a few hours but doesn’t soften; apples will remain crunchy. I did discover that berries do NOT float … so you literally need to fish them out of the container bottom. The rest of the fruit will float and pour into glasses with the sangria. You an also try different liqueur and seltzer flavors. You can also leave out the seltzer all-together, or have guests add it if they like. I personally like the addition of the bubbles!

Ingredients:

• 2 bottles of red wine
• 1 cup brandy
• 1/2 cup peach liqueur (or another flavor)
• 2 oranges, sliced and quartered
• 2 nectarines, cut into bite-sized pieces
• 2 apples, cored and cut into bite-sized pieces
• 6 ounces blackberries
• Optional: Peach flavored seltzer water (or plain or other flavor)

Directions:

• Wash fruit and cut into pieces.
• Pour wine, brandy, liqueur into a container and stir.
• Add fruit.
• Refrigerate overnight.
• Remove from fridge 30 minutes before serving. (I like my red wine sangria served at room temperature. You can also serve it cold.)
• Pour into glasses, making sure there is a nice amount of fruit included. If you use berries, use a slotted spoon to fish a few out per glass.
• Optional: Add 12 ounces of seltzer water OR offer on the side for guests to add on their own.

Makes 1 gallon.

Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.

Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.