This is a recipe I’ve modified from my original based on a trip to Cabo a few summers ago and I’m finally putting it to print. We learned from a waiter at Pueblo Bonito Rose how they made their Sangria so awesome. Turns out, this is even better than my original Sangria recipe.
- 2 bottles of a some kind of sweet red table wine.
- 1 Bottle Pellegrino Sparkling Water
- 1/2 to 1 cup Vodka, preferably Grey Goose Pear Vodka, if you can get it
- 1 Large Orange (or 2 small)
- 2 Limes
- 1 Large Lemon (or 2 small)
- 1 Green Apple
- 3/4 Cup Sugar, or more to taste.
- 1 Can frozen limeade.
- A large, preferably, glass pitcher (for presentation: you eat and drink with your eyes first )
- Second pitcher for limeade.
- Slice up 1/2 of a large orange or 1 whole small orange, 1 lime, 1/2 large or 1 whole small lemon, 1 green apple. Put the slices in the pitcher.
- Pour in both bottles of wine.
- Pour in vodka.
- Pour in sugar. Add more for desired sweetness, but be conservative in the amounts until you reach the correct amount.
- Using the other pieces of fruit, squeeze the juice out of the orange, lime, and lemon into the pitcher. Now, stir it all together, ensuring sugar is thoroughly dissolved.
- Set in refrigerator and chill for at least 30 minutes to an hour.
- Make limeade in the other pitcher, using the Pellegrino Sparkling Water. Use the instructions on the side of the can of limeade. Cover the pitcher up so you don’t lose the fizziness and re-cover in between serving.
- When ready to serve, add ice to a wine glass and fill half the glass with limeade and the other half with sangria. Adjust the amount of each depending on the strength you want.