Serves 4 to 6
Author note: For the best result, allow the sangria to sit in the fridge for at least one day. If you are short on time, allow for at least 4 hours of rest. I like to use a Spanish wine, since that is the country of sangria’s origin. Inexpensive bottles of wine make for the best sangria. The added fruit and sugar create their own unique infusion to the wine. If you would like to add a spirit to this sangria, use cognac.
Ingredients
1 orange, thickly sliced
1 cup halved strawberries
1/3 cup sugar
2 cups halved grapes
1 bottle grenache or tempranillo
sparkling mineral water, chilled
rosemary sprigs, to serve
Instructions
In a large pitcher, add the orange, strawberries and sugar. With the end of a wooden spoon, muddle the fruit until the sugar has dissolved. Add the grapes and wine. Stir to combine. Place into the fridge and let marinade for 24-hours.
When ready to serve, remove the sangria from the fridge. Stir briskly. Fill serving glasses with ice cubes and then with the sangria. Top each glass with a splash of sparkling water and a rosemary sprig.