Making sangria is easy.
A quick Google search for recipes will give you about 1 420 000 results. I just checked. The other option is to use the basic principles of sangria making and let your imagination run free.
- You need wine. The cheaper the better. You can make even the most awful wine bearable in sangria.
- You need fruit. Pretty much any fruit in the fridge is a go. If you plan ahead you can freeze the fruit, OR freeze the fruit in ice cubes if you really want to impress someone. (Valentines Day hint boys)
- Add sprite or soda to sweeten it up and give your drink some fizz.
- A couple ounces of liqueur is a game changer in your sangria. I usually go for peach schnapps, Chambord — a raspberry flavoured delight — or brandy. Flavoured vodka or Port aren’t bad options either.
- If you happen to have juice in the fridge, toss some in there. A little goes a long way. You can always add more but you can’t take it out.
- Now you drink it.
It’s honestly the easiest thing. People get all excited when you say you have sangria too. Experiment and let me know if you find a heavenly combo that I have to try.
Here is what winging sangria before RAW: Almond looks like.
Also if you haven’t been to RAW: Almond yet, you should probably go check it out.