SEVERAL YEARS AGO, my sister gave me a funky plastic pitcher and wine glass set for my birthday. As soon as I saw it, I knew I wanted to use it to serve sangria and happen to have a friend with a very delicious, and very lethal sangria recipe.
Fun Fact: Although Sangria was first created in Spain a hundred years before Christ, it did not officially make it to the US until the 1964 World’s Fair. I was not alive to see it, but I’m sure Americans were very welcoming, and greeted this new drink with open arms…and empty glasses.
My pitcher has a lid with a straining grate which helps catch fruit and ice when pouring, but traditional sangria pitchers have a pinched pour spout for this very reason. They can be made of glass or pottery; this one from LaTienda.com is absolutely beautiful and was even made in Spain. If you prefer a clear pitcher to show off the gorgeous color, I think this plastic Go Anywhere Decanter by GoVino is such a cute, unexpected idea to use for sangria, plus the matching glasses fit perfectly in your hand with the little divot for your thumb to rest. There is also a set which includes one decanter and one wine glass (think H20–perfect for a guest or pool bath,) and would make a fantastic wedding or housewarming gift!
Honestly, you don’t really need a recipe when making Sangria; just mix wine and fruit juices together with fresh fruit. I have tried and served this recipe though many times before, and it is always complemented. (Score!) I think the sprite is a fun addition–the carbonation cuts the sweetness of the juices and makes for a truly great flavor.
Make some, sit by the pool, (or inside in the AC) and enjoy. We did!
Ciao for now-Lauren
Kimmy J’s Lethal Sangria
|Pineapple juice||1 cup|
|Lemon juice||1/4 cup|
|Apple juice||1/4 cup|
|Diet Sprite||2 cups|
|Riesling||1 750 ml Riesling|
|Triple sec||1/4 cup|
|Apple-flavored vodka||1 cup|
|2 Oranges, separated||Cut in half, then quartered|
|2 Apples, separated||Cut into wedges|
|2 Limes, separated||Cut in half, then quartered|
In a large pitcher or bowl, combine all liquid and half of fruit. Stir well and refrigerate until ready to serve. Spear remaining fruit with bamboo skewers for garnish. Serve in a clear pitcher or punch bowl with lots of ice.