I would love to be the type of blogger who tested and posted recipes in time for the reader so actually try it for the intended holiday! Alas I am not. So it's a good thing that sangria is an excellent summer drink and not just designated for Cinco de Mayo.
I've been wanting to make sangria for a long time (since before I got pregnant) but I never did. It seemed like a waste of wine to use a whole bottle when my husband doesn't drink wine himself. Now that my mom is here helping with baby Ellie I thought it would be a great opportunity!
This sangria is sweet, but not too sweet. I used the Cupcake Vineyard Red Velvet blend, which I think is delicious and used sliced strawberries as the fruit. My husband even tried it and said that he liked it, so I consider this a great success!
Red Velvet Sangria
1 Bottle of Cupcake Vineyard Red Velvet wine
1/4 Cup lemon juice
1/4 Cup orange juice
1/4 Cup Triple Sec
1/4 Cup sugar dissolved in 1/4 cup warm water to make simple syrup
2 Cups ginger ale
1 Lemon, sliced
1 Lime, sliced
16 oz of strawberries sliced
1 Tangelo, sliced (you can use an orange if you prefer)
Combine the wine, simple syrup, orange juice, lemon juice and Triple Sec in a pitcher. Add strawberries, lemon, lime and tangelo or orange slices. Top it off with ginger ale and stir. Let sit in the refrigerator for a few hours or overnight before serving. Serve with a basil leaf or rosemary sprig as garnish.