For the wedding, we wanted both a red and a white sangria — this is what we wound up going with for the red. We tested a couple recipes; this rose to the top because it’s not too sweet, it’s nicely tart, and it’s extremely refreshing. The original recipe (from Saveur, who, in turn, lifted the recipe from the Junior League of Houston Book Club, circa 1970… kind of neat) recommends adding the fruit just before serving, which is probably fine, but for our purposes wasn’t practical, so when we tested it, we added the fruit fully 30 hours in advance (made transporting it to the wedding WAY easier). The results were great, though I say it myself — who ever minded boozy fruit in their glass anyway? Welcome Fall!
- ¾ cup sugar
- 1 750-ml bottle light red wine, like pinot noir
- ¼ cup brandy or cognac
- ¼ cup fresh orange juice
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- 1 cup fresh pineapple chunks
- 4 thin slices each of orange, lemon, and lime
- 1 fresh peach, pitted and sliced
- 1 cup ginger ale
Bring sugar and 1 cup water to a boil in a 1-qt. saucepan. Let cool and transfer to a pitcher; add wine, brandy, and citrus juices. Chill.
Anytime before serving, add pineapple, citrus slices, and peaches. Add ginger ale just before serving. Stir and serve over ice, including chunks of fruit in each pour.