Sangria has to be one of my favorite adult beverages. It masquerades as something fun, fruity without being declasse,and vaguely exotic. In reality, it's the ultimate drink for a skinflint. Why?
1. You're practically required to use cheap wine;
2. ...that you water down with soda or seltzer;
3. It tastes better with overripe fruit (e.g. fruit that otherwise would be destined for the garbage)
So, that said, what's in ingredient elimination this round? Blackberries that were looking a bit wilted. About 4 oz of them. Runners-up in the ingredient elimination category include an orange that was zested and not used, and 1/2 lemon that was in my fridge.
Kitchen Sink Sangria (serves 4)
- 1 bottle cheap red (if you're not sure what kind, ask the kind folks at your local liquor store)
- 4 oz blackberries, slightly mashed
- 1 orange, cut into slices and halved
- 1/2 lemon, cut into slices and halved
- 1 nectarine, cut into small chunks
- 1-2 shots creme de cassis
- lemon-lime seltzer or lemon-lime soda
- grenadine (optional)
2. In glasses with ice, pour 2 parts wine mixture to 1 part soda or seltzer. Taste, adjust the ratio as needed. If you prefer a sweeter sangria, add a bit of grenadine, or be sure to use soda, rather than seltzer.
A local winery produces "Plonk" specifically to make sangria for 8 bucks a bottle. Here's a closer look:
Note: I prefer a drier sangria, so this one is not particularly sweet. Feel free to add grenadine or sugar if you like it a bit sweeter.
Verdict? Is this the most delightful sangria you've ever leisurely sipped on while dining al fresco? Nope. But it's a tasty way to use stray pieces of fruit in your fridge.