ChelsiKay

If you haven’t already, go check out my springtime sangria and the super simple white sangria recipe that I posted a couple of months ago. I have been on a roll with my sangria recipes and I have finally figured out a fairly simple way to make the best and easiest red sangria you might ever taste. Keep reading if you want to know my latest drink recipe.

While this recipe is super simple, it does call for about 10 ingredients. Not to worry, you probably already have a few of these ingredients in your cabinet already. If you’re interested in making sangria you will always need wine, liquor, liqueur, fruit, and a juice base. I won’t bore you all with the menial details like I did in my previous posts. However, if you do want those details, go read my Springtime Sangria post.

Okay, so why is this recipe easier? Simply because you don’t have to cut any peaches. I despise cutting peaches with a passion. I’ve tried every technique and I always get slimy and sticky peach juice all over my hands. Not fun. So I opted for some sliced, frozen peaches instead. My first step starts with pouring about half a bag of frozen peaches into a pitcher and thoroughly drizzling simple syrup onto them. I let them sit in the pitcher for about 30 mins to an hour to thaw. I then cut strawberries into little wedges and cut 1 large Fuji apple into slices. I find apples and strawberries pretty easy to cut so it’s not too much of a problem for me. You can also get frozen apples and strawberries if you prefer, but I find that they thaw into a slimy mush. That’s completely up to you though.

Next, add in the red wine (Shiraz), the white grape juice (half a cup), about two to three shots of Tequila, and a shot of St Germain (or liqueur of choice.) Add in more simple syrup as well as agave – about 1/4 cup of each. Then plop in four or five cinnamon sticks! Yes I know that seems like a lot, but this is what we want. The last ingredient is kind of a weird one but add about 1-1 1/2 shots of apple juice. For whatever reason apple juice takes away a good portion of the tanins in the red wine and blends really well with the cinnamon.

From here, you just want to chill the sangria overnight – really about 20-24 hours. Normally I would say 6-12 hours but you really want these flavors to blend together completely. You also want the cinnamon sticks to really do their thing – the aftertaste should have lots of hints of cinnamon. What you have now is masterful red wine sangria that is sweet but not too sweet with cinnamon apple notes. Drink responsibly!

I hope this recipe was easier to follow than my other two. I have plenty more drink recipes both alcoholic and non-alcoholic. Leave a comment and let me know if you’d like to see more of these on here.

Thanks for reading,

ChelsiKay