I really wanted to make some tasty sangria this summer. I got the idea to make my own sangria after going wine tasting with friends in Temecula, California. Falkner Winery, one of the wineries we visited, has a recipe for sangria that uses two bottles of their Luscious Lips red wine which is absolutely delicious. Yummy.
Well, if you read My Summer List, Revisited post, you know Dustin and I are currently trying for our second child. Hmmm. Trying for a second baby and drinking sangria? Not so much. The sacrifices we make for these kids, huh? Whatever was I to do?
Solution: Virgin Sangria! I know, I know…a non-alcoholic sangria recipe is not as fun or as sexy as the real stuff. But, think of this as a great recipe to share at your kid’s birthday party, a baby shower, with friends who don’t drink, or at an office potluck. See? It works itself out.
If you’ve ever made sangria, you probably know the more fresh fruit, the better. The hardest part about making this drink is waiting for it to get ready in the fridge. I suggest leaving it overnight (if you can stand it), but at least a few hours would allow some magic to occur. That’s right: magic.
Feel free to improvise with whatever fruit or juices you may have on hand. For example, you could add some cranberry juice, pomegranate juice, sliced peaches, sliced pineapples, etc. to make it your own. There’s almost no bad fruit to try — well, maybe bananas. Eww.
Thanks for sticking with me on the Summer List extravaganza. Last stop on this crazy summer ride: Mint Chip Ice Cream. Stay tuned!
Oh – and if you wanna see just how flipping easy this recipe is to make, watch this video:
- 3 cups grape juice
- ¾ cup apple juice
- ½ cup orange juice
- 1 tbsp. lemon juice
- 1 lemon, thinly sliced, with peel
- ½ lime, thinly sliced, with peel
- 1 medium orange, thinly sliced, with peel
- 1 small apple, cored, sliced into 8ths, with peel
- 1 small black plum, thinly sliced, with peel
- 2-3 cups sparkling mineral (carbonated) water or club soda, to taste
- Combine the fruits and juices in a large pitcher.
- Refrigerate for at least 3 hours, overnight preferably, to allow for flavors to combine.
- Prior to serving, add mineral/carbonated water and stir together.