I love sangria. It is the perfect summer time refreshment. I serve it frequently for BBQs and its very easy to make. Here are two of my favorite recipes for both white and red sangria.
Traditional Sangria (Adapted from food network)
2 bottles chilled dry red wine, like Rioja (I used Charles Shaw Merlot)
1 cup brandy
1 cup orange juice
1/4 cup superfine granulated sugar (I dissolved normal sugar in some water)
1 cup strawberries (cut into quarters unless really small, add us much as you like really)
1 orange, cut into sliced or you can peel it and cut into bite sized pieces
1 apples, cored and cut into 1/2-inch chunks
2 cups cold club soda
In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the fruit and refrigerate until well chilled, about 4 hours. Remove from the refrigerator and add the soda.
White Sangria (Adapted from the food network)
2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc (I used Charles Shaw Sauvignon Blanc)
1/2 cup Spanish brandy
1/4 cup Spanish orange liqueur (I added triple sec)
1 cup pear juice (I used apricot juice)
1/2 cup superfine sugar (used dissolved normal sugar)
1 diced pear
2 peaches, pit removed and sliced into thin wedges
1/2 pound seedless white grapes
1 (750-ml) bottle Prosecco, chilled
Combine the wine, brandy, orange liqueur, pear juice, and sugar in a large pitcher and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled, about 4 hours. Stir in the Prosecco and serve the sangria in large wine glasses, over ice if desired.