Anyone have a good recipe for Sangria?
We enjoyed this refreshing drink so much while in Spain. But it's sort of like Grandma's chicken soup ~ everybody's Grandma has their own version.
Deep purple color, lots of flavor-packed fresh fruit.
But down south, in Seville and along the coast. Oh yuck! It's pale, it's weak, it looks sort of anemic. The fruit here (usually an apple) is chopped in little pieces instead of nice big slices of citrus. Very disappointing! We stopped ordering it after the first couple of days down south. They all seem to use the same Grandma's yucky recipe.
So is it the type of wine they use that makes the difference? Is it the type of fruits they use?
I'm now on a hunt now to re-create the fabulous nothern-style Sangria before I throw my first International dinner party from Spain.
Anybody have a tried-and-true recipe you'd be willing to share?