Sangria!

Beyond letting it sit overnight so the flavors properly meld--how much fruit is too much? Are there any fruits that I just shouldn't use at all? How do you feel about adding another liquor, like brandy or a flavored vodka?

Do you have a favorite fruit mix?
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Beyond letting it sit overnight so the flavors properly meld--how much fruit is too much? Are there any fruits that I just shouldn't use at all? How do you feel about adding another liquor, like brandy or a flavored vodka?

Do you have a favorite fruit mix?
Originally Posted by Nallia
In all sangria's I've made other liquors are a staple, usually a form of brandy and triple sec.

I stick to fruit that I like to eat out of it and look nice floating in it. While oranges do make it taste good, I think they look kinda gross after absorbing the dark wine. Same with apples. I usually stick to berries or reserve orange slices to put in upon serving.
Yep brandy is usually added to red wine sangria. I've made a white wine sangria that was delicious, but a little sweet. You soak strawberries and I think peaches in peach schnapps and then add that to the wine...mmm.

I always use brandy & triple sec. You could swap out brandy for white rum.

I don't think there can be too many fruits! I just try to keep them similar (i.e. apples & pears or pineapple & kiwi). I always put limes, lemons & orange slices as well as squeeze one or two whole oranges into it. I don't think they look gross at all. Part of the fun is eating the marinated fruit.

Sometimes maraschino cherries & a little juice.

My secret ingredient is a half-stick of whole cinnamon in red sangria
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