Berry Sangria

1 Oct

Once upon a time, when it was fall, someone’s birthday, and someone’s turn to go study abroad, we made sangria in 25 liter batches. Yes, you read that correctly.

These days, birthdays are not the excuse for debauchery they once were (and my liver thanks you for that, Lord!), but they still make an excellent occasion for some sangria. In general, I find restaurant-made sangria too sweet (and if you’re drinking the pre-made Sutter Home stuff, please check yo’self) so I endeavored to make my own with all the flavor, but not so much sweetness. Enjoy!

Grown Up Berry Sangria Fit for a Birthday (but not a Rubbermaid Vat)


  • 750 mL berry vodka (I used Ciroc)
  • 1 bottle Sweet Red wine (I used Barefoot–it does not need to be a medal winner)
  • 1 juggo red wine (don’t pretend not to know EXACTLY what size bottle I’m describing) of a sweetish variety (shiraz is easy found and affordable)
  • 1 pint of strawberries, sliced thin
  • teensy bit of honey 
  • 1/8 cup water

1. Put sliced strawberries in a heavy-bottomed sauce pan and drizzle (seriously, people–not a lot) honey over. Let sit in the pan (no heat yet) if you have time for about 15 minutes–apparently sugar brings out the juices and flavor of berries.
2. Add the water and bring to a simmer. Stir occasionally and let this simmer for 12-15 minutes, until berries take on a stewy consistency. Remove from heat, let cool.
3. With a bowl under a strainer, separate what solid fruit is left from the juice–yes, some of it looks like goop. That is right.
4. Put the solid parts of your berry stew (even the goopity-goop) in the bottom of your containers. Mix together your berry juice, vodka, and wine, and add to the berry stew in the containers. Chill and enjoy!

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