Sangria was a drink that I had heard about and saw my mom drink but since I was not yet 21, and living in the states, I never had a chance to try the infamous Spanish cocktail savored at summer parties.
However, that all changed one night while studying abroad here in London. We went for an amazing tapas dinner at Navarro’s and I had the sangria of all sangrias. I don’t know if it was the fact I had never had one before or that it was just that good, but I could not stop talking about it.
So I decided to try and recreate it with my own twist based on this Minimalist Baker recipe.
Easy Fruity Sangria
- Prep Time:5 minutes
- Cook Time:10 minutes
- Total Time:15 minutes plus a nice overnight sit
- 1/2 an apple, skin on, cored, sliced into small pieces
- 1/2 a pear, skin on, cored, sliced into small pieces
- 1 medium-sized orange, skin on, seeds removed, sliced into small pieces
- 3-4 tablespoon sugar (more or less according to taste)
- 1-1 1/2 cup orange juice (more or less according to taste)
- 1 Bottle of red, dry, fruity spanish wine
- 1/4 cup prosecco (more or less according to taste)
- 2-3 cup ice
Slice up oranges, apples, and pears.
Scoop fruit into a pitcher or bowl and carefully muddle with any utensil you find appropriate, just make sure to get that juice flowing.
Add orange juice and sugar to taste and continue muddling.
Pour in your bottle of wine.
Let sit for about 6 hours (preferably overnight).
Serve over ice with a splash of Prosecco and orange slice garnish.
Enjoy while basking in the sunlight on a rooftop deck at happy hour (a girl can dream).