As I sit out on my patio, drinking in the late evening sunshine and a perfectly chilled glass of summer red sangria, I realise it’s almost comical I spent a good chunk of time in Spain and Portugal when I was younger… yet didn’t try any sangria while there.

That same summer, I also spent five days in Paris without trying a macaron. What can I say… some aspects of travel are wasted on the young!

Thankfully, dinners out at Spanish restaurants here at home have acquainted me with this flavourful bevvie, which I prefer spicy and infused with cinnamon, cloves and ginger in the winter, while keeping it bright and fruity in the summer.

After poring over recipe books and doing my fair share of taste testing, I’ve found my favourite sangrias always have three things in common: fresh fruit, quality wine and fresh-squeezed juice.

Here’s my recipe for a crisp and refreshing summer red sangria.

Summer Red Sangria

Yields 1 Pitcher

You’ll Need:

• 1 bottle of red wine (Grenache or Pinot Noir), chilled
• 1/4 to 1/2 cup brandy, depending on how strong you want it
• Juice of one orange
• 1 orange, sliced into thin rounds
• 1 lemon, sliced into thin rounds
• 1 peach, thinly sliced
• 2 tbsp simple syrup, to sweeten

For serving

• Ice
• Club soda, to top
• Splash of Sparkling Ice Orange Mango

Directions:

Thinly slice an orange, lemon and peach and add them to a large pitcher, along with the juice of one orange, bottle of red wine, brandy and simple syrup.

Good things come to those who wait. I highly suggest covering and refrigerating it for at least 2 hours. Got more time? Steeping the sangria overnight will help make a more flavourful cocktail. However, if time is of the essence, combine at let stand at room temperature for 15 minutes so ingredients can meld.

When you’re ready to serve, fill a glass with ice and add sangria until 3/4 full. Top with club soda and a splash of Sparkling Ice Orange Mango for a bit of fizz, then stir before enjoying.

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Happy sipping!

Xo Holly Hunka

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