When it comes to sangria, you can use white or red wine. The recipe I’m sharing below, I use red, my favorite! You can add all sorts of fruits and berries. Fresh is best when it comes to fruit, but you can use frozen too. The one canned item I always use is pineapple, my favorite fruit and juice for summer cocktails and drinks.
Fruity Summer Sangria (makes 4 quarts)
- 2 bottles red wine, like Merlot, Shiraz (I use inexpensive wine)
- 2 cups strawberry simple syrup (recipe below)
- 20 oz can pineapple, including juice (chunks or slices)
- 2 cups cranberry juice, I use cran-raspberry lite
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- 2 large oranges, sliced into wedges (remove seeds)
- 1 lemon sliced into wedges (remove seeds)
- 1 lime sliced into wedges (remove seeds)
How to Make Simple Syrup
In a sauce pan add 1 cup water and 1 cup sugar. Add 1/2 cup sliced strawberries. Over medium high head, bring to a boil, stirring constantly until sugar is dissolved. Once ready, remove the strawberries and discard them. Allow the syrup to cool to room temp.
Directions for Sangria
In a large 4 quart pitcher, pour the wine, strawberry simple syrup, pineapples with their juice, and cranberry juice – mix well. Next, squeeze the juice from the orange, lemon and lime wedges and toss in the wedges when done. Toss in the strawberries and blueberries, stir. Place sangria in fridge for several hours or overnight. When ready, pour over glass filled with ice, garnish with fresh berries and or fruit wedge. Enjoy!
Sangria only lasts for a couple days, so only make what you plan on consuming.
Tip For a less sweet sangria, use half the amount of simple syrup.