Spanish Sangria

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This Sangria is the perfect cocktail any time of the year. Perfect to enjoy on a hot summer day or to share during the holidays.

Prep Time10

Chill2

Total Time2 10

Course: Drinks

Cuisine: Spanish

Servings:

Calories: 245kcal

Dice the apples and peach into small ½ inch cubes. Slice the lemon and orange into rounds, and then cut into 4 pieces.
Add the apples, peach, lemon, and orange to a large pitcher. Add the sugar and stir.
Add the cinnamon stick, brandy, triple sec, and wine. Stir until you see that all the sugar has dissolved.
Chill for at least 2 hours. Add soda water right before serving. Make sure to stir before serving just in case there's sugar in the bottom of the jar. Garnish with a piece of fruit, rosemary, or mint. Enjoy!

Alcohol. In the recipe, I only added 2 ounces of brandy and 2 ounces of triple sec. But I usually add double the quantity. The amount is just a suggestion. So start by following the recipe and then adjust to taste.
Servings. The serving size is 6 ounces of liquid plus the fruits for each glass of sangria.
Refrigeration. You can serve the sangria right away over ice, but I strongly suggest you chill it for at least 2 hours. This is because all the fruits will infuse the wine with their sugar, and the wine will penetrate the fruit better. Best to refrigerate 12-24 hours.
Club soda. I add the soda water only if I'm serving right away. If you're going to serve this later, wait to pour the soda water right before serving so it won't go flat.