Red Sangria Recipe
Pinot noir, raspberry liquor, aged rum, blueberry puree & lemon juice. Serves 3-5.
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Ingredients
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Sangria Base
Fruit & Puree
To Serve
Method
Fruit & Puree
- 1
Make the blueberry puree
Place 1 cup blueberries into a blender or food processor with 2 teaspoons of the granulated sugar and 2 tablespoons of cold water. Puree until smooth, about 20–30 seconds. If you prefer a smoother texture, press the puree through a fine-mesh sieve into a bowl, discarding the solids. Reserve the puree.
- 2
Macereate raspberries
In a medium bowl, gently toss 1 cup fresh raspberries with 1 teaspoon granulated sugar and let sit 5–10 minutes. This softens the fruit and brings out juices for better infusion.
- 3
Thinly slice the lemon (and orange, if using). Set aside a few slices for garnish.
Sangria Base
- 4
In a large pitcher (1.5–2 quart), add the raspberry liqueur (3 tbs), aged rum (2 tbs), and the remaining 1 tsp granulated sugar. Stir until sugar dissolves.
- 5
Add the freshly squeezed lemon juice (3 tbs) and the reserved blueberry puree to the pitcher. Stir to combine.
- 6
Pour in the entire bottle of pinot noir and stir gently to integrate all ingredients. Add the macerated raspberries and the lemon and orange slices into the pitcher.
- 7
Add 1 cup cold water to adjust concentration and balance the alcohol. Stir once more.
- 8
Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours, to allow the fruit to infuse and flavors to meld. For best results, refrigerate up to 12 hours but not more than 24 hours to preserve brightness.
To Serve
- 9
When ready to serve, taste the sangria and adjust sweetness or acidity as needed: add up to 1 tbsp simple syrup or 1–2 tsp additional sugar for sweetness, or another teaspoon of lemon juice for brightness. Stir to combine.
- 10
Fill each serving glass with ice (about 1/3–1/2 full). Pour sangria over ice, making sure each glass gets both liquid and some fruit.
- 11
Top each glass with a splash (about 2–3 tablespoons) of chilled club soda or sparkling water to add lift and effervescence.
- 12
Garnish with a lemon slice (and a sprig of mint if using). Serve immediately.
- 13
Leftover sangria: keep refrigerated up to 48 hours (add club soda only when serving to preserve fizz). Stir before serving.