The Super Easy “Tinto Sangria” Recipe
I’m a huge fan of sangria. Icy wine spritzed with fruit and other sugary goodness? Heck yes, give me a jug or two!
Recently we’ve taken to having “at home” date nights where we lay our picnic table outside, eat delicious homecooked food and pour two very generous servings of sangria; having ourselves a very merry night! (The last time we did this, we got incredibly drunk by 6pm and packed ourselves off to bed at 7. Clearly cannot handle ourselves too well!)
Enjoying sangria at home has its perks. Like limiting the amount of sugar you put in. Most recipes call for at least 8 teaspoons of brown sugar or something. As if the sugar from the soft drink isn’t enough! The recipe I’m about to give you, though, calls for no added sugar. It also doesn’t call for you to let the fruit sit overnight once you’ve mashed it. It’s packed with flavour and contains one super simple ingredient that makes the magic happen. Ladies and gentleman, I present you…
“Cham”gria. Sangria made with Chambord! My absolute most favourite liqueur in the whole entire world.
So easy, and made within a matter of minutes. You have to give this a go! Great for entertaining, an in-house date night or even just an after work fish bowl if you’re that way inclined 😉 .
Raspberries, lemons and oranges.
Pair that combination with a decent bottle of red,
and you’re onto a winner of a chamgria!
- A large pitcher
- 240mL chambord
- 1 punnet fresh raspberries
- 1 large lemon, diced up
- 1 large orange, diced up
- 1 bottle red wine (preferrably a shiraz)
- 1 bottle of soft drink
- A healthy appetite
- Put the fruit in the bottom of the pitcher.
- Pour in your chambord, and about 2/3 of your bottle of red.
- Fill the rest up with lemonade.
- Let it sit for at least 2 hours.
- Serve over ice.
And you’re done! How easy is that? The trickiest part is cutting up the bloody oranges and lemons.
Serve this up at any occasion, and you’re sure to be a favourite.