Sangria is one of my favorite drinks to have out and despite how easy it is to make, so many people actually mess up this traditional Spanish drink. No worries, because I”ll walk you through easy steps to make sure that you have an amazing Sangria each and every time. In fact, my Guava Berry Sangria pays homage to my Caribbean roots since it infuses some delicious island flavor. All you need is frozen fruit, guava nectar, wine, brandy and patience!
The best Sangrias are composed of 4 indisputable parts:
- Wine
- Brandy
- Fruit
- Time
If you remember these four basic components, you will always make a crowd pleasing Sangria! Sangrias can be white or red and I personally prefer Red Sangrias. I recommend using your favorite wine to make Sangria just make sure it’s not a dry red wine or something with too much or flavor. Huh? How does that even make sense? Here’s why– You want to use a mid-bodied wine that will play well with others once you introduce other flavors. You also want something that’s not too dry since Sangria is supposed to be subtly sweet. You can always add extra sugar if you like but it’s best to let your fruit or any added nectar do the sweetening. I personally, love using a Demi Sec Cabernet to make Sangria.
Next, is Brandy. Sangria with no added alcohol or liqueur isn’t really Sangria– at least in my book. I’ve had Sangria with added cognac, rum, vodka (eww not my fave!) and more. In the end, Brandy always reigns supreme and is the perfect liqueur for your Sangria. Now if you want to get experimental, by all means get creative! Just make sure not to add too much extra alcohol and just like the wine, use an alcohol that plays well with others!
Fruit– this is where you can have fun! You whatever kind of fruit you like! You typically see apples, grapes, and oranges, and sometimes even pears in Sangria. They all work well, but today I wanted something deeper. I chose to infuse my Sangria with berries like Strawberries and Blueberries. I was craving a deep wine Sangria with a hint of the Caribbean so I also added Guava Nectar. In the end, I had a Guava Berry Sangria that was to die for! In fact, I was scrambling around my kitchen prepping for a BBQ when I realized that I didn’t have a cocktail to serve my guests. Oh No!! Cue me rummaging through my pantry and freezer … and viola! This Guava Berry Sangria was born! I’ve now made it enough times where this is my go-to Sangria. I recommend using frozen fruit so that it quickly cools your Sangria. It also makes for a cool garnish when you serve your guests sangria with a freshly frozen fruit.
Time- time gets us all. You have to be patient! Sangria isn’t like a Martini where you can mix (or stir) everything and then magically have a drink that’s ready to enjoy. You have to let Sangria do its thing. Remember, you added all these awesome fruits which now have to release their own flavors into wine. Unfortunately, this isn’t a quick process. It takes time for the fruit and wine to do their song and dance. I recommend letting the fruit and wine sit for at least 4 hours before enjoying. The longer it sits, the better it will taste. Now if you’re in rush and you don’t have 4 hours? No worries, the Sangria will still be tasty.
Don’t forget to Pin this Recipe to your Boards! Buen Provecho!
Ingredients
- 5 Cups Red Wine of Choice (I used a Cabernet)
- 1/2 Cup Brandy
- 1/2 Cup Guava Nectar or to Taste
- 1 Cup frozen berries-- Strawberries & Blueberries
Instructions
- In large pitcher, combine wine, brandy, and nectar and mix
- Taste for flavor. Feel free to add more brandy or nectar to taste
- Add fruit and mix carefully
- Place Sangria into fridge and let sit for at least 4 hours before serving
- Serve Sangria over ice with fruit