The best sangria I’ve ever had was made by my Auntie Diane when Jay and I visited Calgary during a Junior Roller Derby trip and we were staying with the Pattersons. This is the way my Auntie Di made it, and it’s still one of the recipes I like best.
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.