As a food blogger in Bangalore, there was a time before all this pandemic started we were invited to Sunday brunches every other month.
A large spread of food ranging from different cuisines of the world, some of the best cheese and produce from organic farms across our country paired with fantastic wines was an experience to relish and remember as good times, for sure.
If you know me, you surely know that I love my red and white wines equally, although I personally also prefer a bubbly to kickstart my meal as well :)
If you would like to enjoy a good Shiraz through the day like a sundowner, then this Sangria recipe is for you.
Though there are many interpretations of what a “traditional sangria” recipe is, I’ve found that it typically requires these main components while making one:
Fruit (like apples and oranges) Orange juice (preferably tetra pack ones) A sweetener (like brown sugar or cane sugar) A liquor (like brandy or rum) Bold, fruity, dry red wine (you can use Sula or Grover or any cheap red wine here)
1 Bottle of red wine
100 ml - Brandy/Dark Rum
1/2 cup - Brown Sugar
3 large Imported Oranges, sliced
1 cup - Orange Juice
2 Apples - Chopped (I used form Washington Apples)
8 - 10 - Ice cubes
A large jug/ pitcher
Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
Add orange juice and brandy and muddle again to combine for 30 seconds.
Add red wine and stir to incorporate, then taste and adjust flavour as needed.
Let this sit in your refrigerator for 4 -5 hours prior to serving.
Place 4 - 5 ice cubes in a red wine glass, pour over the Sangria and garnish with an orange slice.
You can store the leftover Sangria for up to 24hours, refrigerated.