Get buzzed all winter long off this fragrant and light winter sangria recipe.
Sangria may remind you of summer, but it transitions easily into the cold-weather season, too. A fusion of cinnamon, cloves, red wine, and citrus–and this recipe for winter sangria will give you a warm buzz full of grounding spices and soul-soothing aromas. Entertain a crowd and sip into the night!
While the recipe does call for sugar, which helps to augment and marry together all the flavors, it is optional. You could nix it altogether or replace it with a alternative sweetener of choice, such as a few drops of liquid stevia, or an equal amount of maple syrup, honey, or coconut palm syrup.
You could also get more creative with the add-ins. Pomegranate is a deliciously sweet and tart winter fruit. If you’re looking for more diverse flavors, add the seeds of one pomegranate to the mix. The seeds also make for a beautiful garnish.
And, as with any sangria recipe, only use a wine you would drink on its own! Fruitier wines work best in sangria, but don’t choose one that you don’t enjoy by itself or that has been out for too long and tastes funky. The takeaway: your sangria will only taste as good as the wine you use as its foundation.
Winter Sangria Recipe
- 1 cup freshly-squeezed orange juice
- ½ cup freshly-squeezed grapefruit juice
- 1 cup sliced oranges
- 1/3 cup Triple Sec
- ¼ cup sugar (optional)
- 2 whole cloves
- 1 cinnamon stick
- 1 lemon, sliced
- 1 lime, sliced
- 1 bottle fruity red wine
- Fresh mint leaves for garnish
Combine all of the ingredients in a pitcher and stir until the sugar has dissolved. Cover and refrigerate for at least 6 hours or overnight. Garnish with mint leaves upon serving.
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Sangria Image from Shutterstock