Sweet (Sweet) Sangria

It’s sweet. In case the title didn’t give it away. I like my Sangria sweet. You might not. I’ll give you a couple adaptations along the way in the event that you prefer it not as sweet, but then it’s no longer this recipe so I can’t promise it will be as good. Or sweet. Did I mention sweet?

Shut up and get to the booze, lady, I bet you’re saying.

What to Gather: Red wine (mine is Zinfandel, you can use whatever red you have in the house. I had this kind.), Frozen Orange Juice and Lemonade concentrate (my cans got all frosty and ugly while I was getting ready to take the picture, so I put them in that little bowl to save myself the embarrassment), Gingerale, Apricot Brandy, Grand Marnier, A Crap Load of Fruit.

Now we put it all together. This isn’t as complicated as it seems. Or as complicated as I’d always imagined it.

Start by dumping all your liquids into a glass pitcher (or bowl, but that makes it hard to pour into glasses later). You can use orange juice instead of the concentrate if you want a little less sweetness and orange KERPOW to it. In fact, depending on the type of wine, sometimes the OJ concentrate IS a bit much. Also, if you let the concentrate thaw first (or use orange juice instead), it’s easier to stir later. Continue on adding the brandy (you can use regular brandy also) and Grand Marnier (or Triple Sec to save a buck. Notice my expensive Grand Marnier alongside my grocery store brandy.), and the wine. The whole thing, just go for it.

Now start to slicing up your fruit. You can use whatever fruits you want/have/like/saw/found. I used orange, lemon, lime, cherries and a sour apple. Just slice em up and dump em in. I did cut my apple slices in half because they seemed disproportionate to the other slices, but eh whatever. Do whatchoo want.

Andddd, dump it in there. Refrigerate this overnight, or at least for several hours to allow the flavors to permeate. Or whatever happens in the dark of the refrigerator. Some fruity hanky panky, or whatever.

Oh look, through the magic of these series of tubes we call the internet, it’s the next day!

All that’s left to do now is add the fizzy stuff. I use ginger ale, because I like it sweet. Also, I’m from Michigan, and Vernors is the state beverage or something. They put you to death if you use any other ginger ale, I think. Lucky for me they carry Vernors here on planet Ohio, or I’d be in big trouble. Maybe even extradited.

You COULD add a splash of it to each glass. OR, you could just dump the whole thing in the pitcher and commit to finishing the whole thing with rapidity. Guess which one I do.

Mmm ya.

Pour some yummy Sangria into a glass, fish out some fruit to float around in it so you feel fancy and fruity and stuff, and enjoy!

Sweet Sangria

1 (750ml) bottle dry red wine
1/2 cup Apricot Brandy
1/2 cup Grand Marnier (or Triple Sec)
1/4 cup orange juice (or frozen concentrate)
1/4 cup frozen lemonade concentrate
1 lemon; sliced
1 lime; sliced
1 orange; sliced
1 granny smith apple; halved and sliced
maraschino cherries
16oz bottle ginger ale

In a pitcher or bowl, combine red wine, liquors and juices. Add sliced fruit and stir to combine. Refrigerate over night or for several hours. Immediately before serving, add ginger ale.

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9 Responses to “Sweet (Sweet) Sangria”

  1. meems says:

    lol, my 1st thought when I saw the Vernors was “Michigan.”

    I’ve lived in Ohio & Michigan. And apparently so have you. Positively eerie.

    And we both love tacos. And margaritas. And we both run (well you run, I slog).

    I’m going to start stalking you.


    I’m in a weird mood. A bird attacked me today.

  2. meems says:

    btw, the sangria looks delish. I also love a good sangria. or maybe any sangria?

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