Restaurants must make a killing from Sangria… Every time I have gotten Sangria it is usually a mixture of Kool-aid and Juicy Juice and at least 97.5% ice cubes. It also usually costs around $8.00 (welcome to the Washington D.C. area, where everything costs more).
There often seems to be very little wine, fresh fruit, or flavor. Thus, the main goal when making our own Sangria was to give it some OOMPH. This Sangria is robust, fruity and totally refreshing on a hot summer night. If you are looking to pucker your lips when you drink Sangria only add around 1 to 2 tablespoons of sugar, if you want it to be sweeter then add 3 to 4 tablespoons.
As an awesome waiter often said to us on our honeymoon: “Muuuuuuuuucho Gustoooo” (now, just say that like a ninja and you’ve got it right)
“Mucho Gusto” Sangria:
1 bottle good-quality dry red wine (we used Campallares Rioja)
1/2 cup Grand Marnier
Juice of 1 medium lemon
Juice of 1 medium lime
1 chopped peach
4-6 oz. Raspberries
1-4 Tbs. of confectioner’s sugar (to taste)
Club soda (to taste)
Mix the wine, Grande Marnier, citrus juices, peaches, raspberries, and sugar in a large pitcher. Refrigerate overnight.
Immediately before serving add in the club soda, orange, lemon, and lime slices. Serve over ice.
This isn’t rocket science… throw it all in there and ENJOY!