Traditional Spanish Sangria (Sangria Española)

Slightly bubbly and not too sweet—this red sangria is great on its own and also pairs well with a meal.  Be sure to eat the fruit as you sip your sangria!

Prep Time: 10 minutes    Refrigeration Time: 3-4 hours

WHAT YOU NEED:

1 large seedless orange, unpeeled and cut crosswise into slices (reserve mostly rind end pieces)

1 large apple, unpeeled, cored and cut into thin slices or ½ inch cubes

1 cup sliced strawberries

1 cinnamon stick

1 bottle (750 ml) fruity red wine (eg, garnacha, merlot, Beaujolais, red zinfandel)

2-3 Tbsp. sugar (optional and to taste)

1 can (11 fl. oz.) San Pellegrino sparkling beverage (limonata or aranciata flavors)

2 cups ice cubes

MAKING IT:

Wash and slice the fruit. With vegetable peeler, cut 2-3 large strips of orange zest from the reserved ends of the orange. In a large (2 quart) pitcher, combine wine, sliced fruit, cinnamon stick and orange zest. If desired, add sugar, stirring until dissolved.  Refrigerate sangria for 3-4 hours; stirring occasionally.  Just before serving, remove cinnamon stick and orange zest. Stir in San Pellegrino and ice.  Serve in glasses, making sure each glass gets some fruit and ice. Makes about 6 cups. 

Nutrition Information per serving (8 fl oz): 160 Calories; 0g Total Fat; (0g Sat Fat; 0g Trans Fat); 0mg Chol; 15mg Sodium; 19g Total Carb; (2g Fiber; 13g Sugars); 1g Protein

TIPS:

For an even drier sangria, substitute 1-1/2 cups orange or lemon flavored seltzer for the San Pellegrino. 

For a boozier sangria, add a cup of brandy or ruby port.