¼cupgranulated sugar(optional) or honey, agave, or simple syrup
1orangethin slices cut in half
1applecored thin slices cut in half
1cupblackberriesany berries or fruits you have on hand
12ouncesclub sodaseltzer, or sparkling water
Instructions
Add the fruit and berries, orange juice, brandy, and (optional) sugar in a large pitcher. Stir gently with a spoon, or swirl the pitcher to combine. Refrigerate for at least 2 hours, but no more than 4 hours. Swirl or stir the fruit now and then to make sure the flavors meld well together.
Meanwhile, chill the wine and club soda.
When ready to serve, stir in the wine and top off with club soda.
Serve in pretty glasses with orange slices or any garnishes you prefer.
Notes
The Fruit: Some of the other fruits and berries I have used are a combination of the following: blueberries, strawberries, blackberries, cherries, cranberries, raspberries, kiwi, pineapple, pears, and peaches. Use any combination you choose. A note about peaches: they do not hold their shape well and get a little weird when soaked too long, so add them just before serving the cocktail.The Best Way to Slice Oranges and Apples for Sangria: The thinner you slice the apples and oranges, the more the fruit absorbs the brandy, juices, and wine. I use a sharp knife to slice the apples and oranges as thin as possible without making them too flimsy. They will take on more of that sangria goodness, especially if you soak the fruit before mixing in the wine and effervescence.Plan Ahead - Soak the Fruit! Over the summer, I made quite a few batches when entertaining family and friends. Soaking the fruit in the brandy, sugar, and orange juice before adding in the wine and effervescence helps extract the fruit’s natural juices and allows it to absorb some of the alcohol. Soaking fruit before make the sangria turns the fruit into a delicious snack rather than just a garnish.Tip: I do not recommend adding the wine until you are ready to serve because the fruit doesn’t look as appetizing when soaked too long in the wine.
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