Sangria for a Crowd
This may be the summer of sangria. In the past two weeks I’ve whipped up three batches for three different events. It’s easy, everyone loves it, and it’s a good way to use up that fruit approaching overripe status. This recipe serves a crowd, but could easily be paired down for a smaller gathering. Soaking the fruit in brandy overnight gives it a little extra punch, but I’ve also let it soak for only a few hours and the difference wasn’t noticeable.
Mason jars and paper straws not required.
- 1 cup sugar
- 1 cup water
- 1 apple, sliced into bite-sized pieces
- 1 pear, sliced into bite-sized pieces
- 1 orange, sliced into bite-sized pieces
- 1 plum, sliced into bite-sized pieces
- 1 peach, sliced into bite-sized pieces
- 1/2 cup brandy
- 1/2 cup orange liqueur
- 3 bottles dry Spanish red wine
- 1 bottle Rosé
- 1 bottle Rosé sparkling wine
- 1 can San Pellegrino Aranciata
- 1 10 oz. bottle club soda
- Simple syrup
- Prepare the simple syrup by combining one cup of sugar and one cup of water in a small pot. Bring to a simmer, stirring frequently. Remove from heat and let cool.
- In an airtight container, combine the fruit, brandy and orange liqueur. Refrigerate for a minimum of three hours.
- In a large drink dispenser, add the fruit mixture, the wine and sparkling wine, the Aranciata, club soda and simple syrup. Stir to combine.
- Keep a slotted spoon handy to add fruit to each glass before serving. Serve over ice.