This recipe is my own version of a sangria that my family orders at their favorite Italian restaurant. The fruit is flavorful and fresh, and the tannins of the wine still come through.
I used a Malbec from Alamos for this batch. It’s a great wine that plays well with the flavors of the fruit, and it averages at only $10 per bottle. Both their Bonarda and Red Blend (Malbec, Bonarda, Tempranillo, and Syrah) would also be great choices.
The reason I love this sangria is because the method is so unique. The fruit is blended together to create a puree, and then it is added into the wine. I love how the wine becomes slightly cloudy from all of the fresh fruit. And for those of you who like to eat the wine-soaked fruit, you can always toss in some slices at the end.
When adding in the citrus fruits, make sure you peel off the rind so the fruit is segmented. The rind would add an overpowering bitter flavor, so you want to make sure to take it off. I usually leave the limes with their rind on because it’s much thinner than the rind of the lemon and orange. It’s up to you whether you’d like to peel the lime or not, but I find it saves time and effort to leave it on.
Depending on your own personal drink preference, you can add as much or as little agave nectar as you’d like. The amount you add will also depend on how sweet and sour the particular batch of fruit you have is. I usually just eyeball the amount and taste it as I go. If you want to add more at the very end, it mixes in smoothly.
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