Sangria

By mirelsonp

Recipe Source: NY Times Eric Asimov; adapted from Rafael Mateo, Pasta Negra, New York
Yield: 10 1/2 cups; about 16 servings

Ingredients

• 2 bottles dry garnacha red wine
• 1 bottle dry rosado (Spanish rosé)
• 12 ounces orange soda (preferably a less-sweet brand such as Spanish KAS or San Pellegrino aranciata, or use Fanta)
• 1 ounce Torres orange liqueur or Triple Sec
• 2 ounces Romate or other Spanish brandy
• 1 tablespoon sugar, or to taste
• 2 apples, cored and diced, for garnish
• 2 oranges, cut into wedges, for garnish

Preparation

Step 1

1. In a large vessel, combine all liquid ingredients. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.

2. To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.