How to make Italian-style Sangria

Sangria is just right for summer.

While sangria is of Spanish origin, many argue that the Italians perfected this recipe for punch by experimenting with different alcohols and ingredients. Traditional sangria, however, makes use of red wines that are subtle enough to be flavored with fruits and sugars and not taste overbearing or cloying.

Things You'll Need

• 1 bottle red wine
• 2 or 3 small citrus fruits cut into wedgies
• 1 handful of berries (optional)
• 1 wedge of melon
• Sugar
• 1 shot of brandy
• Vermouth
• Glass pitcher
• Wooden spoon
• Large bowl
• Ice (optional)
• Refrigerator
• Club soda (optional)

Instructions

1. Dust the fruit with sugar in large bowl. Gently press the fruit with a wooden spoon, extracting the juices but not pulverizing the flesh.

2. Drizzle brandy over the fruit.

3. Allow the bowl of fruit mixture to settle for at least 15 minutes. Give it enough time to absorb the brandy and sugar.

4. Empty the bottle of red wine into the pitcher.

5. Spoon the fruit mixture into the pitcher and stir in the vermouth.

6. Place the sangria in the refrigerator and allow ingredients to settle overnight, or at least 8-12 hours.

7. Serve with or without ice. Add a drizzle of club soda to glass if desired.

Tips & Warnings

• Do not overfill your bowl of fruit; too much will take away from the wine. Add just enough to cover the bottom of the bowl.

References

• Italian Dessert Recipes; The Best Sangria Recipe; Lisa Marietta Gianotti
• Food & Wine; Tuscan Sangria; Duggan McDonnell
• "International Bartender's Guide: Over 1,200 Cocktail, Martini, & Non-Alcoholic Drink Recipes"; Jospeh Sora; 2004