Summer Sangria

Summer Sangria
Print Recipe
Adapted from Spain: Recipes for Olive Oil and Vinegar Lovers, by Emily Lycopolus (2018).
Summer Sangria
Print Recipe
Adapted from Spain: Recipes for Olive Oil and Vinegar Lovers, by Emily Lycopolus (2018).
Servings Prep Time Passive Time
4generous servings 15minutes 1-12hours
Servings Prep Time
4generous servings 15minutes
Passive Time
1-12hours
Ingredients
Servings: generous servings
Units:
Ingredients
Servings: generous servings
Units:
Instructions
  1. Slice the oranges into rounds and the peaches into wedges. Spread all the fruit in the bottom of a 9x13 baking dish.
  2. Drizzle the fruit with the balsamic and rum. Cover the dish with plastic wrap and allow the fruit to soak for at least one hour, or up to overnight.
  3. Just before serving, pour the fruit and any juices into a large pitcher. Fill the pitcher with wine and stir well.
  4. Serve in glasses with ice cubes, and a splash of soda water. This sangria is best enjoyed the day it's made.
Recipe Notes

This recipe uses our Grapefruit White Balsamic. You could use any of the following balsamics for a different taste: