Fruit-filled pitchers of sangría appeared at lots of parties in the '60s, and we ran many recipes for it. Macerating the fruit in a sugar syrup first makes this one particularly flavorful.
Recipe information
Yield
Makes 6 servings
Ingredients
1
1
1
1
1
4
Need to make a substitution?
Preparation
Step 1
• Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes. Cool syrup to room temperature and pour over fruit in a small bowl. Chill, covered, 4 hours.
Step 2
• Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately.
Step 3
• Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use). Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup.
Step 4
• Serve sangría in wineglasses with 1 or 2 slices of fruit in each glass.