Cold Red Wine Sangria
This sangria recipe uses a dry red style wine, perfect for a cold, almost classic sangria, perfumed with a beautiful cherry-mango grenadine syrup
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Cold Red Wine Sangria
Make sure your fruit and wine are cold before using.
Makes 1 large Pitcher
Ingredients
For the Cherry-Mango Grenadine
2-3 mango pits with flesh
½ cup cherries, pitted and chopped
1 cup water
¼ cup raw turbinado sugar
Juice and zest of 1 lemon
For the Sangria
2 bottles of dry red Lambrusco
8 ounces of Lillet Rouge
½ cup Cherry-Mango Grenadine*
2 teaspoons orange zest
½ cup fresh orange juice
2 tablespoons lemon juice
1 cup cherries, pitted and halved
1 cup fresh mango, cubed bite size
½ orange, sliced thin and cut into quarter rounds
½ lemon, sliced thin and cut into quarter rounds
Method
For the Cherry-Mango Grenadine
Combine mango pits, cherries, water, sweetener and lemon juice/zest in a small saucepan. Bring to a boil, stirring a little as it comes to a boil. Cook, stirring, until the sugar dissolves and the syrup is slightly reduced, about 5 minutes.
Take off heat and allow to cool completely. Remove the mango pits. Blend the cherry mixture on high until totally smooth. Strain and discard solids, and refrigerate the syrup for up to a month.
For the Sangria
In a large pitcher, stir the Lambrusco, Lillet, Cherry-Mango Grenadine, citrus zest and juice. Lightly toss in the fresh fruit, and gently stir. Fill up the remaining space in the pitcher with a little ice, and serve immediately.
