This is good for a lunchier-leaning brunch with steak and potatoes. I like to use Tempranillo or Rioja wine in this festive drink, which looks beautiful on the table. Start the sangría a day ahead of time so that the fruit can marinate. Once it’s made, sangría will keep for two days in the refrigerator.
Recipe information
Yield
serves 6 to 8
Ingredients
One 750-milliliter bottle red wine
3
ounces good vodka
1
cup sugar
1
tablespoon freshly peeled and grated ginger
1
lemon, cut into 1/8- to 1/4-inch-thick slices
1
orange, cut into 1/8- to 1/4-inch-thick slices
1
lime, cut into 1/8- to 1/4-inch-thick slices
1
apple, cored and cut into 1/2-inch dice
1
cup sliced strawberries
1
cup diced fresh pineapple (1/2-inch dice)
Need to make a substitution?
Preparation
Step 1
Pour the wine into a large pitcher. Add the vodka. Stir in the sugar and ginger.
Step 2
Add the lemon slices, orange slices, lime slices, apple, strawberries, and pineapple. Stir well.
Step 3
Cover, and chill in the refrigerator until serving time.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.