This is not a recipe blog, and I seriously considered not posting this. But I was so delighted to find this sangria method this summer that I wanted to share my happy discovery with you.
I’m a big fan of sangria for hot summer days: it’s tasty, fun, and festive.
But it has its drawbacks. In addition to the wine, most recipes call for two kinds of liquor and boatloads of hand-chopped fruit. The former is expensive and the latter is highly perishable.
It’s a high-maintenance drink, despite its low-maintenance vibe.
But then I heard about a sangria technique that was too simple not to try, especially because we make this stuff by the pitcher for backyard summer gatherings.
the label is terrific, but the wine isn’t that good. you’ve been warned.
This method adds only grapefruit juice, limes, and a little sugar for sweetness to the obligatory red wine.
You can make it in two minutes, the ingredients stay fresh for a week in the fridge, and it’s not as strong as the stuff fortified with brandy and triple sec—a plus in my book.
This is our house recipe, arrived at after much tinkering. We err on the not-so-sweet side around here: I don’t mind a sugar-free version a bit, although I might not serve it to guests who are expecting the sweet stuff. If you like your sangria on the sweet side, double the sugar.
For an alcohol-free version, try it with cranberry juice (eliminating the sugar) or black tea.
Ruby red sangria
• 1 cup grapefruit juice
• 3 tablespoons sugar
• juice from two limes, plus an additional lime for garnish, if desired
• club soda, optional
In a large pitcher, combine wine, grapefruit juice, sugar, and lime juice. Serve over ice. If desired, add a splash of club soda and lime slices to garnish.
Note: this is one of the few unitaskers I have in my kitchen, because it is genius at juicing citrus.
p.s. More cold drinks for hot summer days.