Suzanne’s Sangria

I like the sweetness of sangria turned up a notch and I don’t like chunks of crazy fruit trying to go up my nose while I’m drinking it, so I made my own version. I think it is refreshing and I think it goes well with spicy food, though it would be a nice barbecue cocktail regardless if the food is Spanish or not.

Ingredients

• 1 bottle of fruity red wine (I like to use a nice full bodied Shiraz/Syrah)
• 2 TBSP granulated white sugar
• 1 can of peaches in syrup – DO NOT DRAIN!
• 1 lime, sliced into quarters
• 1 lemon, sliced into quarters
• 1 orange, sliced into quarters

To Serve

• Ice
• 1 (each) lime, lemon & orange, sliced thin
• Extra citrus fruit for garnish (optional)
• Lemon-lime soda (optional)

Instructions

IMPORTANT! Start this recipe at least 24 hours before you want to serve it!

1. Decant the wine into a container large enough to hold all the ingredients and still fit in your refrigerator (a pitcher or a jar). Put in the sugar and stir until dissolved.
2. Open the can of peaches and put in all of it, including the syrup.
3. Squeeze the lime, lemon & orange quarters over the wine then drop them in, pips and all.
4. Give the whole mixture a good stir, cover with plastic wrap (or tight-fitting lid if you have one) and put in the refrigerator.
5. Leave the mixture to sit in the refrigerator for 24 to 36 hours, no need to stir.
6. Pour the mixture through a strainer into a clean container, smash the fruit a bit to try and get all the juice from them and then put the sangria into a serving pitcher.
7. To Serve, slice 1 lime, 1 lemon, and 1 orange into thin circles. Discard the ends and put the slices into the pitcher with the liquid.

Makes 8 Servings, easily doubled

Notes

• Don’t put ice directly into the serving pitcher as it dilutes the taste.
• You can top up the pitcher with the lemon-lime soda; however, some prefer it straight so it is best to top off servings individually.
• To decorate the drinking glasses with citrus fruits, slice them into rounds and make a small cut into part of the rind so it can slip one over the edge of each glass, but I only cut the rind not the flesh or they don’t cling to the glass properly.