This Red Wine Sangria Recipe, like this bottle of Speak Wines says, is “just because.”
Wine for all occasions- this is the concept behind Speak Wines, our lovely bottles of choice. This delicious Argentinian red wine, cloaked in a painterly label, speaks perfectly to any occasion. We’re sipping red wine sangria just because the days are longer, just because the task lists should be shorter, and just because so many fruits are at their absolute sweetest. We’re sipping red wine sangria to treat ourselves at the end of the day, as well as when we entertain our favorite dinner party guests. We’re sipping red wine sangria just because.
Traditional red wine sangria includes some variation of a dry red wine, a liquor such as brandy or rum, a sweetener, orange juice and fruit. We prefer to save our sugar consumption for the dessert course (which we will get to!), so this version skips the added sweeteners as well as the harder liquors (but feel free to add a splash if you have them on hand). It’s summer, so this red wine sangria is about fruit and simplicity.
Since this red wine sangria recipe comes together so easily, you can spend more time on the details like these flavor-infused ice cubes. We went with a blend of organic lemon slices, strawberries and rosemary. As the ice melts, the sangria will become more flavorful instead of watery.
In addition to the infused ice cubes, we recommend adding a frozen mixed-berry assortment to each glass before serving. The frozen fruit will chill the wine and add more of the berries’ natural sweetness.
Red Wine Sangria
featuring Speak Wines
Think of this more as a guide, than a precise recipe.
1 bottle Speak Wines’ Malbec
1 bottle organic sparkling French Berry Lemonade (available at Trader Joe’s)
Fill a pitcher about halfway full with fruit, then add equal parts red wine and sparkling lemonade. Serve in glasses with infused ice cubes and frozen fruit.
Note: Remember to use clean, organic fruit when making sangria.
Arriving at the wine-infused fruit at the bottom of the glass is the adult version of finding the toy at the bottom of the cereal box, but even after a few rounds, there’s bound to be some extra fruit leftover. Don’t let all that flavor go to waste! Think of this dessert option as your duty to the planet.
Let any leftover infused fruit and the last droplets of wine continue to soak overnight.
Then drain, and simply blend or puree the leftover fruit and herbs into a wine-infused sauce. We like this tipsy topping on french toast, ice cream, and of course, on cake!
To add the fruit sauce to your Healthyish cakes, simply mix 1-2 Tablespoons into the bater, or for a layered look, spread the fruit sauce on top of the cake before baking. Then bake according to the standard instructions included with your baking kit. We went with Bright White and Very Vanilla combinations, but a fruit-topped Richie Rich Chocolate cake sounds like an excuse to make another batch of sangria.
Be sure to save a little of the infused fruit for the garnish because you deserve something fancy!
Give this sangria a whirl, and don’t forget to tag your photos with #HealthyishFoods, so we can see your fruit-topped creations. If, for whatever reason, wine is not your jam, we’ve been known to combine dessert with whiskey too.
Quelcy is a Pittsburgh based food stylist, photographer, dessert advocate and crazy dog lady. She shares seasonally inspired recipes rooted in nostalgia on her blog, WithTheGrains.com. Her favorite Healthish combo is tangy lemon cake with a dollop of dark chocolate frosting.