Listen. Take the day off and make this.
Sometimes Jeremy and I find ourselves with an overabundance of fruit that is… near death. And I am like, “SAVE ALL THE FRUIT!”
The first thought that occurs is a no brainer. Fruit salad. Except my fruit salad might look a little different than the world’s fruit salad.
Because it has Brandy and Grand Marnier in it.
And red wine. (Note: these bottles were $5 each from Whole Foods. I like to choose an inexpensive red table wine for my fruit salad!)
Some people call this Sangria. That’s cool too.
The Best and Last Sangria Recipe You’ll Ever Need
You can basically use whatever fruit you have on hand. We had the usual suspects, apples and oranges and a heaping basket of blackberries!
But you can also use pears or raspberries.
I adapted this recipe from the Food Network and tweaked it for my taste. It calls for 1/2 cup simple syrup and I do not add that much. In fact, sometimes I make this without any simple syrup depending on how ripe my fruit is and how long I can allow this to sit (so it can pull the sugars from the fruit).
If I am making it for a few hours later I start with a 1/4 cup of simple syrup. Which is equal parts sugar and equal parts water dissolved. I do this over a stove and it comes together quite quickly.
BUT, I do not use white sugar. I use coconut sugar OR honey. Equal parts. It’s perfect.
This recipe is so easy because you just throw everything into a pitcher.
It’s a party.
When I call my friends and ask if they want to come over for fresh fruit salad, they always come running.
I also love this sangria as a companion while reading. And this book, this is my jam right now! As is anything by Ruth Reichl.
Or just for getting some last minutes details of the day wrapped up.
I hope you enjoy your day off and please call me when the fruit salad is ready 🙂
The Best Sangria Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- 2 bottles red table wine (nothing fancy, inexpensive is perfect)
- 1 cup brandy
- 1/2 cup triple sec or Grand Marnier
- 1 cup orange juice
- 1 cup pomegranate juice
- 1/2 cup honey simple syrup, or less to taste (add 1/2 cup clover honey and 1/2 cup water into a small pot, heat on medium low until honey liquifies and dissolves into water, about 3–4 minutes on low heat. cool. Will last for up to one month in an airtight container in the refrigerator.)
- Orange slices
- Apple slices
- (or whatever fruit you have on hand)
- Mix all ingredients together (minus the simple syrup) and let stand in a tightly sealed container or pitcher. For best results let it sit overnight or up to 24 hours. Taste and add simple syrup if needed.