Sangria for All Seasons
Serves: 12
  • 2 bottles (750 ml) dry, un-oaked red or white wine
  • 1 bottle (750ml) of brandy
  • 2-3 cups diced seasonal fruit
  • 1 small lemon, cut into small dice
  • 2 tablespoons granulated sugar
  • 1 cup of simple syrup (you may not use it all, but have it on hand)
  1. It’s best to start the night before (though it can be made the morning of, as well). Combine the fruit and lemon with enough brandy to cover it (you probably won’t need the whole bottle). Add the granulated sugar, mix it all together, then cover and refrigerate for at least four hours or overnight. Also refrigerate the bottles of wine.
  2. Assemble the sangria shortly before you serve it. When you’re ready, mix the chilled wine with the fruit and add some simple syrup. There are no exact amounts: I start with a little simple syrup and progressively add more until the flavors comes together.
  3. I hate to say that you’ll know it when you taste it, but you really will. It’s the point at which it stops tasting like cold wine and starts tasting like sangria. It shouldn’t be overly sweet, rather just sweet enough to pull the fruit and wine together.
  4. Serve chilled over ice. Make sure each glass gets a good serving of fruit!
Recipe by Three Many Cooks at