With summer hopefully arriving in a few days, I love having a pitcher of sangria ready for when I come off one of the lovely Jersey Shore beaches. It’s a delightful way to cool off on hot summer days and nights. I’ve been playing with the recipe and have created this refreshing variation on the traditional mix! I hope you enjoy it. Why is it Jersey Shore Sangria? ‘Cuz that’s where I drink it the most. LOL!
Caridad’s Jersey Shore Sangria
1 bottle red wine (a Malbec, Rioja, Cabernet or Pinot Noir will do. For those near a Wegman’s, their $6 Tempranillos, Malbecs and San Giovese will work great in this recipe!)
1/2 bottle Chilled Martinelli’s Sparkling Apple Cider (or any other sparkling cider)
1 cup frozen strawberries
1/2 cup grapes
- Peel oranges. Cut into eighths and then cut the eighths in half. Cut grapes in half. Cut frozen strawberries in half.
- Place fruit into a pitcher and add wine. Let fruit and wine macerate for at least 10 minutes in the refridgerator. If you can wait longer, the flavors will be better.
- Add chilled sparkling cider to fruit and wine mixture.
- Remove some fruit from this mix and place in individual glasses. Pour wine/cider mixture into the glass and serve.
What I like about this mix is that you get the extra fruitiness and sweetness with the addition of the cider and don’t have to add sugar to get that.
Some recipes call for lemon in the mix and also don’t ask you to peel the citrus, but I find that the lemon and the peels make the mix too acidic. For a change of pace, cube some apples and toss them in or go even more tropical with some pineapple and mangop. Change up the recipe with a white wine which is just as tasty. A moscato would be perfect for a white sangria. You can also freeze a whole peeled orange and then toss that into the pitcher to keep the mixture cool, but not have it watered down. Thanks to my sister for that tip!
If you want an extra kick in your sangria, add a shot of either grenadine, creme de cassis, B&B, or Gran Marnier.