Sandra This Bobby Flay Red Wine Sangria Recipe is a fruity and refreshing cocktail, which includes red Spanish table wine and brandy. It’s the perfect party drink, ready in about 24 hours.
Ingredients Needed
- 2 bottles of red Spanish table wine
- 1 cup brandy
- 1/2 cup triple sec
- 1 cup orange juice
- 1 cup pomegranate juice
- 1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
- Orange slices
- Apple slices
- Blackberries
- Pomegranate seeds
How To Make Red Wine Sangria
- Mix the liquids: In a large pitcher or serving container, combine the red wine, brandy, triple sec, orange juice, pomegranate juice, and simple syrup. Stir gently to combine.
- Add the fruit: Drop the orange slices, chopped apple slices, whole blackberries, and pomegranate seeds directly into the wine mixture.
- Refrigerate: Stir everything well to ensure the fruit is submerged. Cover the pitcher tightly with plastic wrap and refrigerate for at least 24 hours to allow the flavors to marry and the fruit to soak up the alcohol.
- Serve: Serve the sangria chilled over ice, ensuring each glass gets a generous helping of the marinated fruit.
Recipe Tips
- The best wine to use: You don’t need expensive wine for sangria, but you should choose a dry Spanish red like a Tempranillo, Garnacha, or Rioja. These wines have the right fruit-forward profile and structure to stand up to the brandy and sugar.
- Why you must wait 24 hours: It is tempting to drink it right away, but the magic happens overnight. The maceration period allows the fruit juices to seep into the wine and the booziness of the brandy to mellow out, creating a smoother drink.
- How to adjust the sweetness: Start with the 1/2 cup of simple syrup listed. After the 24-hour rest, taste the sangria. If it’s too tart, stir in a little more syrup or agave nectar before serving.
- Add a little fizz: If you prefer a sparkling sangria, fill the glasses halfway with the sangria mixture and top them off with chilled club soda or lemon-lime soda right before serving.
What To Serve With Bobby Flay Red Wine Sangria
This bold and fruity drink is the ultimate companion for tapas and Mediterranean-style grazing boards.
- Spicy chorizo and manchego cheese
- Garlic shrimp (Gambas al Ajillo)
- Crusty bread with olive oil dip
- Classic seafood paella
- Stuffed olives and marcona almonds
How To Store Red Wine Sangria
- Refrigerate: Sangria is best kept in the refrigerator. It will stay fresh and delicious for up to 3 days. After that, the fruit may become too mushy and the wine might start to oxidize, affecting the flavor.
- Freeze: Freezing is not recommended for the full batch as the wine texture changes. However, you can freeze leftover sangria in ice cube trays to use in future cocktails so you don’t water them down.
Bobby Flay Red Wine Sangria Nutrition Facts
- Calories: 260
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 28g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is traditional, but optional. Brandy fortifies the wine and gives sangria its distinct “kick.” If you don’t have brandy, you can use rum or simply omit it for a lower-alcohol version, though the flavor will be lighter.
Firm fruits are best. Apples, pears, and oranges hold their shape well over the 24-hour soaking period. Avoid soft fruits like bananas or overly ripe melons, which can turn to mush and cloud the drink.
Yes, absolutely. You can buy bottled simple syrup in the cocktail mixer aisle, or substitute it with maple syrup or agave nectar if you want to avoid refined sugar.
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Bobby Flay Red Wine Sangria Recipe
Description
A bold, fruit-forward pitcher cocktail featuring Spanish red wine, brandy, and pomegranate juice, perfect for entertaining large crowds.
Ingredients
Instructions
- Pour the two bottles of red wine into a large pitcher.
- Add the brandy, triple sec, orange juice, pomegranate juice, and simple syrup. Stir to combine.
- Wash and slice the apples and oranges; add them to the pitcher along with the blackberries and pomegranate seeds.
- Cover the pitcher tightly with plastic wrap.
- Refrigerate for at least 24 hours to allow the fruit to marinate.
- Stir well before serving and pour over ice.
Notes
- Make Ahead: This recipe must be made at least one day in advance for the best flavor.
- Variation: Add a cinnamon stick to the pitcher during the soaking phase for a warm, spiced note.
