Temps have not risen above freezing for about a month now, so I decided we needed a little taste of summer with dinner last night. Sangria is one of my favorite summertime beverages, especially sipping it at our favorite pub with a good burger in the beer garden. No beer garden this week, but a nice pitcher of sangria definitely took the edge off another very cold night.
2 bottles red wine (not dry)
1/3 c triple sec
1/3 c brandy
1 can pineapple nectar (11oz)
1 can mango nectar (11oz)
1 granny smith apple, chopped in small pieces
2 limes, sliced in small pieces
Pour the wine in a pitcher, add chopped fruit and let the fruit marinate overnight. When you’re ready to serve, the next day, add triple sec, brandy, and juices. Stir, and serve over ice.