recipe from Radiogastronomy
2 bottles of rosé wine (We used Wölffer Estate Rosé Table Wine 2008, which costs about $13.00. NOTE: You don’t need to spend a ton of money here as you are flavoring the wine with other ingredients anyway. A decent, inexpensive bottle will do, and we thought the Wölffer Estate worked wonderfully.)
1/4 cup brandy (We used Raynal Brandy V.S.O.P)
1/4 cup triple sec (We used DeKuyper)
1 Granny Smith apple, sliced evenly about 1/8″ thick
1 orange, sliced evenly into rounds about 1/8″ thick
1 package red raspberries
Simple syrup, to taste
Club soda, to taste and if desired
1. Pour all of the wine, brandy, and triple sec into a pitcher. Set aside.
2. Slice apple and orange and toss into the pitcher. Rinse raspberries and add to pitcher as well.
3. Place pitcher in refrigerator for at least 30 minutes to steep. Note that the longer the sangria sits, the more the flavors will have a chance to develop together. It can sit in the refrigerator for up to several hours.
4. After steeping, give the liquid a taste. You may want to add some simple syrup to sweeten if desired. Start with a tablespoon, stir, and taste again. Continue to add, a tablespoon at a time, until desired flavor is achieved.
5. Place a few ice cubes in a wine glass and top with some of the fruit from the pitcher. Pour sangria liquid over the fruit and ice and serve. If you like, you can top off the sangria with a bit of club soda to create a spritzer.