Try a real Spanish sangria that goes well with spicy food. Red zinfandel rounds out the sweetness for a not-too-girly taste to make this the best red sangria for everyone! Learn how to make the stone fruit kompot that forms the basis of this sangria recipe. Store the kompot in the fridge for up to a week. Reach it when you need a refreshing cocktail, and the rest is easy.
- FOR THE SANGRIA:
- 4 ounces, liquid Kompot drained (recipe below)
- 1 ounce, liquid Gin
- ½ ounce, fluid apple brandy
- 1-½ ounce, liquid Red Zinfandel
- 6 Blueberries
- 1 Plum slice
- FOR THE COMPOT:
- 1 pound Peaches
- 1 pound nectarines
- 1 pound Plums
- 1 cup Raspberries
- 1 cup Blueberries
- ½ cups Sugar
- 2 sticks Cinnamon, Broken
- 8 cups Water
For the sangria:
Fill a highball glass (or stemless wine glass) 3/4 full with ice.
Add the kompot (see below), gin, apple brandy and several ice cubes to a shaker. Shake for 15 seconds or until cool, then strain into a prepared highball glass. Garnish with red zinfandel, do not stir.
Drop some blueberries. Place the plum slice on the rim of the glass or drop it into the drink for good measure.
Combine pitted and chopped peaches, nectarines and plums (with remaining skin) in a large heavy saucepan (6 cups total). Add the raspberries, blueberries, sugar and cinnamon, then mix gently.
Using a potato masher, mash the fruit. Let sit at room temperature for 10 minutes to release the juices.
Add 8 cups of water to the pot and bring to a boil. Reduce the heat to medium-low and simmer for another 10 minutes. Skim the foam from the surface and discard (a slotted spoon works well for this). Remove from heat and let cool completely. Refrigerate at least 4 hours.
Strain the kompot through a sieve and store in the fridge in an airtight container for up to a week.