Summer has arrived and with Canada Day and the Fourth of July upon us, it means vacation time with friends, family and of course, wine! I am usually a purist with wine (I don’t do spritzers or any other form of watering down the flavours) except when it comes to Sangria in the summertime.
Traditional Spanish Sangria is made with red wine, specifically Tempranillo. Nowadays, most restaurants offering the summer cocktail throw a white or bubbly option into the mix. I did the hard work for you and tested out a red, white and sparkling sangria recipe to share for your summer soirées. Gather up your ingredients and get celebrating!
1/2 cup Cointreau – I love using Cointreau instead of Brandy or Rum as the bitter orange works so well with the deep red wine. I also like that it is less sweet than the other options because you can then add sugar to the sangria as you like.
1 cored and sliced Pink Lady or Royal Gala Apple
1/2 of a sliced Navel orange
1/2 cup orange juice
1/4 cup grapefruit juice (you can easily omit this if you don’t like it)
3 tbsp brown or cane sugar, plus more to taste
1-2 cups of ice
In a large pitcher muddle orange slices and 1/2 of your apple slices.
Add wine, cointreau, orange and grapefruit juice (if using).
Stir in sugar until it dissolves and add the rest of the apple slices.