THE BEST RED SANGRIA RECIPE

RED SANGRIA - Lauren Kelp

Sangria is an absolute summer staple. There is nothing quite like a cold glass full of ripe fruit to get you through those balmy July days and cooler August nights. Sangria meets everyone’s needs – the wine drinker loves it, the beer drinker enjoys it too, and for the gal that only drinks cocktails, she can’t say ‘no’ either. But with so many recipes and various iterations of this summer classic, how do you find the best one? Luckily, we’ve been hard at work here in the LK test kitchen, making batches to test-taste and perfect. Thanks to all this “hard work” we’ve found the best red sangria recipe there ever was. It’s the right amount of sweet, the perfect mélange of fruit, and it has been stamped with approval by many a summer party goer. Don’t trust us? Try for yourself. We promise – you’ll love it!

RED SANGRIA - Lauren Kelp

INGREDIENTS:

– 2 bottles of red Spanish table wine

– 1 cup of Brandy

– 1/2 cup of Triple Sec

– 1 cup of orange juice

– 1 cup of pomegranate juice

– 1/2 cup of Simple Syrup (see below)

– Orange slices

– Apple slices

– Blackberries

– Pomegranate seeds


RED SANGRIA - Lauren Kelp

DIRECTIONS:

1. SIMPLE SYRUP – Mix equal parts sugar and water in a sauce pan. Heat on medium high until sugar dissolves. Remove from burner and let the syrup cool

2. Grab a few oranges & apples (amount depends on how fruity you like your sangria and/or how many people you want to serve) and cut long-ways. Don’t think soccer practice wedges, think thinner slices.

3. Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

4. Grab your favorite glasses, drop in a few ice cubes, and voila! The best sangria there ever was!

RED SANGRIA - Lauren Kelp


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