I like to let sangria age for a while in the fridge before drinking. I especially like when the fruit gets soaked with the wine. I use a little shortcut so the sangria tastes a little more melded and mellowed from the beginning. I find that cooking the wine and adding the balsamic gives it that depth of flavor we love in a good sangria and gives you a quickie cocktail! Change the apples for pears or the tangerines for an orange if you like. A handful of frozen grapes can be a great last-minute add as well. Want it lighter? Make with white wine instead of red.
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Alex Guarnaschelli | 2025-10-03
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