Spring and summer just demand Sangria. This is the best and prettiest Sangria I have ever had. This recipe comes from someone we all know and love, Ree Drummond - The Pioneer Woman Cooks. If you don't own this book, stop right here and go get one.
As Ree tells us, "Feel free to make your sangria all your own: use all white wine, half white, half blush, or all red. Add in flavored liquor, too. There are no rules! Just maintain some combination of wine and fruit and you're good to go."
I followed her recipe and I wouldn't change one thing, except the way she dissolves the sugar, which I have.
i cup water
1 cup sugar
2 Granny Smith Apples, cored and cut into cubes
1 cup green seedless grapes
1 cup red seedless grapes
2 cups pineapple chunks
1 small unpeeled orange, thinly slices
2 unpeeled lemons, thinly sliced
2 unpeeled limes, thinly sliced
1.5 liter red wine (such as Cabernet Saugignon, Merlot, or Pinot Noir), chilled
1.5 liter dry white wine (such as Chardonnay, Sauvignon Blanc, or Pinot Grigio), chilled
1 cup orange-flavored rum
1 cup orange-flavored vodka
1. In a small saucepan simmer water and sugar until sugar dissolves, about 4-5 minutes. Place in refrigerator to cool while you chop and slice fruit.
2. Chop and slice all the fruit and place in a large container, I mean large.
3. Next, start pouring in all the liquids.
4. Finally add in the chilled sugar/water mixture. Stir well, then cover and refrigerate for several hours giving the fruits and liquids time to meld.
5. Serve in glasses over ice, and have tongs nearby so guest can help themselves to the delicious fruit treat.
Please drink responsibly.