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DIY Sangria

A couple months back I had the pleasure of going out to dinner with Chris Brogan at Texas de Brazil. When the waitress was asking us what we wanted to drink, Chris suggested a pitcher of sangria. I’m not a wine drinker, but agreed to split it with him. I am glad I did. It was my first time trying sangria, and it was VERY tasty.

Since then I ordered sangria at another place, and pretty much hated it. The main difference being the first sangria was made with red wine and the second used white wine. Well, at least now I know I need to ask if it’s red or white sangria before I order next time.

I had the brilliant idea of making sangria at the house for Christmas. I went online and checked out a few dozen recipes, but couldn’t find one that sounded exactly like what I wanted. So my wife and I just started making a list of items and headed off to the store to grab the ingredients and create our own version. We bought enough ingredients for 2 batches. We made the first batch the night before so we could test it out. If it was good, we’d match the recipe the next day. Otherwise, we’d tweak as needed. I’m happy to say that we liked the first version enough to make the same version both times. I had offered to share the recipe if all went well, so here you go!

DIY Sangria

Ingredients:
1 bottle red wine (merlot)
1 cup ginger ale
4 oz lemonade
12 oz pineapple juice
1 dozen grapes
1 lime
1 orange
1 green apple
3 tbs sugar

How to prepare
– Slice grapes in half
– Slice orange in to rounds
– Slice lime in to rounds
– Skin, core and dice apple
– Add grapes, orange, lime, apple and sugar to pitch
– Use spoon to mix and gently mash fruit/sugar
– Add wine, pineapple juice, ginger ale and lemonade
– stir
– refrigerate for an hour
– Serve over ice

What we’d do different
For being our first go at this, I’m pretty happy with the results. That being said, we’ve talked about some options for what we’d do differently next time around. Here are some of the things I plan to try tweaking:

– Replace lemonade with orange juice
– Use a cabernet instead of merlot
– Not include the slices of lime

If you end up making DIY Sangria, report back and let me know how you liked it. Or, if you tweaked it any, let me know what you tried and what the results were. I’m already looking forward to making another batch this weekend!

Comments

  1. Jane Wells says:

    I make sangria on a regular basis, and there are plenty of white sangrias that are amazing. I make both red and white at most Automattic gatherings, and we frequently run out of the white faster, in fact. It just depends on the ingredients.

    • I'm sure I just had a bad batch of white sangria. Definitely not opposed to trying it again. The one I had was VERY bitter. Sweeten it up and I'd have been fine just fine.

  2. pokervixen says:

    I've made my own DIY Sangria for a few years. I actually use boxed wine, as you're adding to it so you don't need a super high end wine. I use Sprite instead of club soda and a simple syrup (both are in a "traditional" recipe) and I add brandy and Grand Marnier. If you do the sprite you don't need to add the sugar. I squeeze an orange, lemon and lime into the mixture and slice one of each as well.

    It will keep for a couple days (if it lasts that long)

  3. White wine sangria can be good as well. Like red sangria, it's all in how you make it. Same basic process but with a white wine that isn't super dry. Summer fruits work best: peaches, apples, strawberries, cherries — and some white rum mixed in. Yummy!

    • I think strawberries are definitely making it in to a future version of my sangria. I think I'm going to just create a google doc with ingredient lists and then just start giving each versions a 1-10 rating.

      • We need to do #bnblv at Firefly one night. They make a great red and a very good white sangria. They also make a sparkling but that's a hangover in a pitcher.

  4. Sounds absolutely delicious amigo! The only things I've ever made are margaritas and a killer mojito. I'll have to give this one a try.

  5. When making sangria, I prefer a fruity wine to start. Rioja, particularly Faustino VII which has a touch of spice to even out it's berry notes, is my wine of choice. Faustino is a pretty decent mid price wine and available in many supermarkets. A flavored brandy or light rum will up the alcohol content but adding lemonade or ginger ale brings it back down to manageable levels.

    I tend to soak the fruit in my higher proof alcohol overnight then four to five hours ahead of serving time I add the wine and let the flavors mingle. Strain and mix with lemonade immediately before serving.

    One of my favorite variations is to use a light rum instead of brandy and ginger beer with spicy tropical fruits like mango papaya rambutan and guava. Makes for complex flavor profile and I can sit on the porch with a pitcher all evening long,

  6. I noticed it has been a year since this post. Do you have a new and improved recipe or are you sticking to this main one. Just curious. I want to give the recipe along with the ingredients as a gift to someone who LOVES Texas De Brazil Sangria. I have not been able to find the exact recipe of TDB anywhere online and thought about going with yours. Did the orange juice one turn out better?

  7. I’ve been obesessed with the “Summer” (white) Sangria called Jericho at Texas De Brazil for sometime. I would love to know how it is made. I was told once when I first tried it that there were other alcohols mixed into the drink. 2x pitchers of that elixir and you are done for. Went there a couple of days ago for my B-day and it’s still great, was giggling and snickering my whole way out the door. I’ve got to get that recipe.

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