I have always loved sangria. Ever since we got home from Barcelona I have been craving it. Sangria is often consumed under the warmth of the sun, hence our love affair with this libation under the Barcelona sunset. With winter’s chill I continue to think about sangria and am always searching for ways to make it a cold weather drink without the cloying pumpkin spice latte-ish flavors or clove laden gluhwein taste. I made a batch of this sangria for Thanksgiving. I must say, I rather like it. It’s more wine-ish that juicy, which is how I like my sangria. If I want juice I’ll just order juice. Ya know what I mean?
Winter Sangria
1 1/2 bottles red wine (I used merlot.)
32 ounces cranberry hibiscus juice (from Trader Joe’s)
6 shots vodka
2 sliced honeycrisp apples
2 sliced clementines
3 large sprigs of fresh rosemary
Fill a large pitcher with the wine, juice, and vodka. Add sliced fruit. Cut the rosemary into 2 inch sprigs and add to the pitcher. Give it all a good stir and chill. Serve chilled or over ice. I prefer no ice. I mean, why dilute something perfectly mixed?
When our renovation is finally done, I’ll be serving this at our housewarming party. Fireside, natch.