Can you believe it’s sunny and gorgeous in Seattle these days? Hard to believe, hu? This super fruity sangria is a take on Bobby Flay’s original recipe, here. As per the usual, his original version is simply yum. Freeze any remaining sangria (as if!) in ice cube trays and use to spike lemonade or as extra punch in your next batch of sangria. It stays a little bit slushy, which is equally messy and yummy!
Strawberry Pomegranate Sangria
1 bottle fruity Spanish red wine
2 cups pomegranate juice
1 cup orange juice
1/2 cup Brandy
1/2 cup Triple Sec
1/4 cup simple syrup (equal parts sugar & water, heat until sugar is completely dissolved. cool)
2 cups ripe strawberries; reserve 1 cup for garnish in pitcher and glasses as desired
1 large orange cut into thick slices
1 green or red apple thinly sliced
Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours. I think 24 hours is the magic number. Use a spoon to press juice out of fruit; strain and garnish with fresh strawberries. Serve over ice. Cheers!