This is the best sangria I’ve ever had.
The other night I was in the mood for sangria, but we were having pasta. I found myself wondering if there were such a thing as Italian sangria. So I hit teh Googles. Duh. There’s lots of recipes for Italian sangria.
Nothing looked quite right to me, though. So I took the parts that sounded good from three or four of them and decided to mash up my own little Frankensangria recipe.
I do this sort of thing a lot, and let’s be clear, it doesn’t always work out. Sometimes you’re better off just trusting the pros. This time, though, I got lucky. Completely by accident I nailed a recipe for the best sangria I’ve ever tested. And it’s ridiculously simple. Here you go.
- 1 bottle Chianti
- 1 bottle Prosecco
- 1/2 cup Limoncello
- 1/2 cup Cointreau or Triple Sec
- 1 cup sugar
- 1 orange
- 1 peach
- 8-16 oz strawberries or raspberries
Slice orange and peach into eighths and halve strawberries (no need to do this with raspberries). Put in large pitcher.
Pour in Chianti, Prosecco, Limoncello and Triple Sec. Add sugar. Stir.
Chill for 30 minutes. Serve over ice. Sit on porch and watch sunset.
I hope you enjoy it as much as I did.