At the end of the summer, Dean and I hosted a party for the staff at his office. I made tons of barbecued ribs, pulled pork and chicken and all the fixings. We have always have beer and wine, but this year I decided to make sangria. I found this recipe in Bon Appetit (July 07) and wanted to make it all summer. It turned out wonderfully and was very refreshing. Several people asked me for the recipe, so here it is. Enjoy!
This makes a big batch of sangria so I mixed all the ingredient (except the orange juice) together and let it sit overnight. The next day I added the orange juice and ice. I didn’t have a container large enough to make this in and that would fit in my refrigerator.
Zinfandel Sangria with Brandy and Orange
(serves 20 to 24)
3 cups simple syrup*
6 (750 ml) bottles Zinfandel
2 1/4 cups brandy
1 1/2 cups triple sec or other orange liqueur
1 1/2 cups orange juice
6 apples (cored and thinly sliced)
4 nectarines or peaches (pitted and thinly sliced)
4 lemons (cut into thin rounds)
Combine Zinfandel, brandy, triple sec, orange juice, and simple syrup in a very large container. Add apples, nectarines or peaches, and lemons. Refrigerate sangria until cold, at least 3 hours and up to 1 day. Ladle sangria and fruit into pitchers and serve over ice.
*How to make Simple syrup
Stir 2 1/4 cups water and 2 1/4 cups sugar in a medium saucepan over medium-high heat until sugar dissolves. Cool simple syrup before adding it to the sangria.