Light and summery- perfect for backyard BBQs!
- 1 bottle fruity red wine*
- 2 cups tart red cherry juice
- 12 ounces cherries, (pitted and halved (about 2 cups))
- 1 pound strawberries, (washed, hulled, and quartered (about 3 cups))
- 6 ounces raspberries, (about 1 heaping cup)
- 6 ounces blackberries, (about 1 heaping cup)
- 2 cups sparkling water
- In a large pitcher, combine the wine, cherry juice, and fruit. Stir to combine and refrigerate for 2-8 hours. (It will still be good if you serve it right away, but will be more flavorful if you allow the fruit to infuse)
- When ready to serve, add the sparkling water and ice.
*Many sangrias are the stuff of hangovers, which can be for a few reasons:
- So much added sugar in the recipe, in the form of soda and actual sugar
- Using wine that also potentially has added sugar- labels need not disclose if any is added, and many mass produces wines add sugar and grape juice concentrate to fix the flavor of the wine
- High sulfite levels or pesticide residue in the wine.
My recommendation for wine used in sangria used to be “just buy the cheap stuff!”, but now that I’ve delved a bit deeper into the wine industry, I’m changing my tune. I recommend clean crafted wine for this, as well as for cooking and sipping.
I only use my cherry pitter a handful of times per year, but when I do use it, I’m so glad I have it. I like to just tear the cherries in half after pitting them.