I am not a big fan of wine, but I love sangria! Although I prefer a great gin and tonic or a nice craft beer, nothing beats a cold glass of sangria on a warm summer’s day. This is one of my favorite recipes that gives a Greek flare while keeping in line with traditional ingredients. This recipe is perfect with a white wine or red wine sangria depending on what you have or craving for. Please make sure to use a very dry wine for this sangria.
Ingredients:
Wine 750ml (red or white)
1-2 cups Brown sugar
2 apples (sliced)
1 orange (sliced)
1 pomegranate (remove and crush the seeds)
1 cup of orange juice
1 cup of pomegranate juice
1-2 shots of Metaxa or Tsipouro (Greek Brandy/whiskey)
1-2 shots of ouzo (optional)
2 lemons halved and squeezed
2 limes halved and squeezed
Method:
1. On a cutting board, start slicing the apples and oranges into small bite size pieces. Halve the lemons and limes and place aside. Cut the pomegranate and place the seeds in a bowl. Crush the pomegranate seeds slightly.
2. In a large pitcher, pour the wine and slowly add the fruits into the pitcher.
3. Put in 1-2 cups of brown sugar and mix thoroughly. Add the orange juice, pomegranate juice and continue to mix.
4. Add a shot or two of ouzo and tsipouro and continue to mix.
5. Refrigerate the sangria for at least an hour allowing the fruits to infuse with the mixture.
Note: If you are doing a multiple batch sangria for a larger gathering, then be sure to fill the container with a lot of ice.