The best sangria I’ve ever had was made by my aunt, on a junior roller derby trip to Calgary when we were staying with family friends. This is the way she made it, and it’s still one of the recipes I like best.
Mechanic
The drink is 9 : 6 : 1 still red wine, Prosecco, and brandy, in ½-cup (125 ml) parts: a bottle and a half of red, a bottle of Prosecco, and ½ cup brandy. Only the red and brandy go into the pitcher with the fruit; the Prosecco is poured into each glass, so it stays fizzy.
Ingredients
- 1 bottle red blend wine (I’ve used Chaberton Red Blend)
- ½ bottle Zinfandel (Barefoot makes one)
- ½ cup brandy
- Fresh fruit: strawberries, mango, blueberries, orange; strawberries, mango, and orange cut into small cubes, with as much peel and pith removed from the orange as possible
- 1 bottle (750 ml) Prosecco, chilled
Method
Put the chopped fruit in a large pitcher first, to prevent splashing. Add the wines and brandy. Chill for at least 2 hours so the fruit flavours the wine.
Spoon an equal share of fruit into each glass. Add ice if you like, pour the sangria over, and top each glass with Prosecco.