Sangria Secrets

Maybe you have travelled to Spain and found that restaurant/bar that makes the PERFECT sangria, or maybe you have that great authentic restaurant in your town where you get the best sangria EVER. Well, I hate to be one of those Been-there-done-that know it all type of people, but I'd have to tell you that you are wrong on that account. The best and most authentic sangria is always the homemade sangria. You don't believe me? Ask a Spaniard. They'll sit there with their cerveza or tinto de verano and tell you that 9 times out of 10 the guiris, or foreigners, are the only people drinking sangria in the bars. Also, the key to sangria is outside of fruit and wine there are no hard and fast rules, and each recipe is different and probably equally delicious. So, here is my recipe: feel free to read it, follow it, or change it- but it has always only ever gotten me only positive feedback! 

Gather the ingredients:

-Two liters Sprite. Or your preferred type of light soda; 7-up, etc. Tonic water would probably even be good. Chilled. 

-One bottle cheap red wine. I wouldn't bother too much worrying about the quality of the wine- you will be mixing it with stuff so it doesn't really matter.

-One cup brandy. I also frequently use whiskey, which seems to taste about the same to me... however, since Spain produces a lot of brandy, I was told that its more "authentic" to use brandy instead of whiskey.

-Fruit. My favorite fruits to use are: 2-3 apples, 2-3 oranges, 1 can peaches in their juice, and 2-3 lemons. I've also used grapefruits and pears, and I've heard of people using grapes, strawberries or bananas. You can go with your preferences. 

-Cinnamon and sugar. To taste.

-Fruity liquor (OPTIONAL). I've put small amounts of triple sec in mine, which was good. I've heard of people using melon or another fruity liqueur, but this is definitely the least necessary ingredient. 

The fruit is gathered...

Cut the fruit:
I dice most of the fruit into small cubes (after peeling it). Its also fun to leave the lemons and a few oranges in round slices, because it looks cool...

The fruit is cut...

Soak the fruit:

Layer the fruit in a container (pitcher, tupperware, etc) with cinnamon and sugar then add the brandy [or chosen alcohols] to the container. I typically add 1.5 to 2 cups, which turns out to be roughly enough to cover all the fruit. Cover with foil and leave to sit in the refrigerator overnight. 

The fruit is soaking...

Combine Ingredients:
I usually use a big punch bowl. Start with the fruit/alcohol mixture, adding it to the punch bowl followed by the wine and lastly the sprite. You can add sprite and wine in different amounts depending on your preferred taste, but I usually have about 1 part wine to 2 parts sprite. Add ice either to the sangria or put it straight in the glasses.

In the punch bowl ready to serve

Enjoy!