My mom does not play. Not with organization, not with cooking, and certainly not with drinks. Especially not with drinks. Opening up the blender carafe when she makes margaritas is enough to knock you back…literally. Just ask my sister. Good thing my mom taught us to be strong women or else we wouldn’t be able to pick ourselves back up, walk back to that blender, and pour ourselves a tall, cold marg!
This sangria is another example of my mom’s amazingness with beverages. If there’s a way to make a drink better (stronger) without ruining the taste, she’ll find it. Quickly. This one happens to be one of my personal favorites. It’s super customizable by changing up the wine, champagne, and fruit. I prefer my sangria less acidic, so I like to use plenty of apples, plums, and berries. For this particular pitcher, I used Honeycrisp apples, blueberries, pineapple, and oranges. If you prefer the tang of citrus, feel free to load up on lemons and limes. Just remember, the fruit at the bottom on your glass makes one heck of a dessert. You might want to choose something you’ll want to eat and let the fruit soak overnight. Just a hint from an experienced sangria drinker 😉
an “Apple a Day” (mom’s) original
1/2 c. granulated sugar
1/4 c. water
1 (750 mL) bottle of red wine (I prefer a fruity variety for this recipe)
1 1/2 c. freshly-squeezed orange juice
3/4 c. freshly-squeezed lime juice
3/4 c. gold tequila
1/4 c. Gran Marnier
4 c. chopped or sliced fruit of your choice
1 bottle Champagne or sparkling wine, chilled
1. In a small saucepan, make a simple syrup by bringing sugar and water to a boil, stirring frequently. When the sugar dissolves completely and the liquid is clear, set aside to cool.
2. In a large pitcher, combine all remaining ingredients except Champagne. Cover tightly and refrigerate overnight.
3. To serve, put ice into individual glasses (if desired) and ladle in sangria and fruit. Top with approximately 1/4 c. Champagne and enjoy.