The Perfect Sangria Recipe

Sangria is just one of those things that everyone does differently. The secret to a good sangria is knowing how to balance the flavors: a bottle of fruity red wine (less than $15, please), brandy (some people like to add vodka or Port, too), fruit, and a little sweetness. Instead of adding sugar syrup (because I prefer dry sangria), I like to take fresh ripe berries (ripe = more sugar), like strawberries and blackberries, and muddle them a bit to release their juices, then I add a bit of orange juice to the mix. I always always always add sliced citrus (limes + lemons + oranges) to my sangria. It looks gorgeous and adds an irreplaceable brightness. If you have an apple, chop that up and throw that in there - why not? Make it a project and find your perfect sangria recipe! Taste as you go along and I guarantee you'll come up with something amazing.

Ingredients

1 bottle fruity red wine (I use an affordable Spanish Garnacha)
4 oz. brandy
3 oz. freshly-squeezed orange juice
3 oz. Ruby Port
1/2 cup fresh, ripe strawberries, quartered
1/2 cup fresh, ripe blackberries
1 lime, sliced
1/2 orange, sliced
2 lemon slices
5-10 fresh mint leaves

Method

In a large jar or pitcher, add the berries and muddle or crush to release their juices, but not turn into complete mush. Add the red wine, brandy, Port, orange juice, sliced citrus, and mint leaves. Stir to combine. Allow to sit, covered, in the refrigerator for at least 3 hours or, preferably, prepare in the morning to enjoy in the evening.  

To serve: Stir before serving. Ladle fruit and liquid over ice and garnish with an orange slice and/or fresh mint leaves. 

Note: I keep my sangria in an airtight glass jar and vigorously shake it a few times per day as it sits. Always do a taste test. Not sweet enough? Add some sugar syrup or a splash of fruity dessert wine, if you have it open. Not boozy enough? Add some more brandy.