Red wines are perfect for nippy nights during fall and winter, but come summer, they taste heavy and uncomfortable. Tannins when I’m sweating? Ugh. Solution: make sangria with that red instead!
There are near infinite combinations for this fruity concoction, but here’s what I made last night:
1 bottle zinfandel or other red
1 orange, sliced
1 ripe or overripe nectarine, diced
1 apple, cored and diced
1/2 cup+ orange juice (or apple juice)
1/4 cup+ Triple Sec or Cointreau (triple sec being the cheaper cousin)
Combine all the ingredients except ice and seltzer in a large bowl or pitcher. Refrigerate at least one hour to let flavors meld. Pour over ice and top with a floater of seltzer. Serves 4-6.
NOTE: Sample to check sweetness levels. I don’t like a super sweet sangria, so the ripe fruit provides the sugar in this recipe. You may like a bit more dessert-like drink, in which case, pick up a sweeter red wine for the base, add sugar or use Asti champagne instead of seltzer water. Fiddling with the amount of orange juice can enliven the flavor too.