Fruity Summer Sangria
Sangria is a Spanish summer drink in which wine turns into a fruit infusion. This version swaps the traditional red for rosé: it’s lighter, with a berry-floral aroma, and pairs beautifully with nectarines, strawberries, and a trio of citrus. Some of the fruit is juiced for richness, and some is sliced with the peel still on so it releases its aroma slowly through the night.
Twelve hours in the fridge is the crucial step: in that time the wine soaks into the fruit, and the fruit gives its juice and sweetness back to the wine.
Tips and Swaps
- Rosé can be replaced with a light white; for an alcohol-free sangria use grape juice with an extra squeeze of lemon for tartness.
- Nectarines are interchangeable with peaches or apricots; pick the ripest.
- Add the soda water or lemon-lime soda only just before serving, or the drink will go flat.
- Don’t overdo the sugar up front: the fruit will release its own sweetness overnight, so it’s better to sweeten before serving.
Serve ice-cold, with pieces of fruit right in the glass. Steeped sangria without the fizz keeps in the fridge for up to two days, and the wine-soaked fruit afterward is wonderful as a dessert on its own.
You might also like
Ingredients
Instructions
Wash the citrus well with a brush. From one orange, one lemon, and one grapefruit, squeeze the juice; slice the rest, peel and all, into wedges.
Pit the nectarines and cut them into wedges. Halve the large strawberries.
Pour the wine and citrus juice over the fruit and add sugar to taste. Cover the container with plastic wrap or a lid and leave it in the fridge for 12 hours. Before serving, dilute the sangria with chilled lemon-lime soda or soda water. Serve very cold, with ice if you like.
Reviews
There are no reviews yet.