A crowd favorite and a recipe I borrowed from my trip in Spain, this Sangria will not disappoint! ¡Salud!
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#shorts #sangria #chefviccuisine #chefvic
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Ingredients:

1 orange (sliced)
2 lemons (sliced)
1⁄2 cup (100g) granulated white sugar
2 (750mL) bottles red wine (Spanish Tempranillo)
2oz. triple sec
1⁄2 cup (120mL) brandy
1-2 cans (12-24oz.) of lemon-lime soda
24 cubes of ice (or enough to fill a punch bowl)

Method:
Slice and peel the orange and lemons about 1⁄8-inch thick and place them in a large punch bowl. Squeeze or crush the fruits a bit to release their juices.
Add 1⁄2 cup of sugar, shake the bowl to coat the fruit and juice with sugar, and let the fruit sit in the sugar for about 10 minutes. The fruit juice and the sugar will form a slight syrup.
Add the wine and mix thoroughly to dissolve the sugar.
Add the triple sec and the brandy and stir again until well combined.
Add the cans of soda and stir (do not add the soda until the drink is about to be served). Taste for sweetness. If desired, add more sugar or soda. Make sure that the sugar is completely dissolved.
Add ice to the punch bowl to chill completely. If serving in a pitcher, fill the serving glass with ice and pour the sangria over the ice.
Tips & Variations:
Sangria tastes great when the fruit is left marinating overnight in the refrigerator.
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