Cherry Orange Sangria ~ Refreshing on a hot day, red wine infused with fresh cherries and orange creating the perfect cocktail for any meal or time of the day.The plan for last Saturday was to cook and cook, then cook some more. And it happened. I got a lot done in a single day thanks to my friend Darla. Turns out an extra set of hands go a really long way. We had a lot of fun in the kitchen, blasting 80’s music, often singing along, chatting away about who knows what. Once we were through with the day’s cooking, the evening turned into an impromptu girl’s night.
Not much is needed for a girl’s night other than some friends, some food, and in this case a hot tub and some sangria. We had the food covered with the day’s cooking. Another friend popped over to make us a trio instead of a duo. Darla has a hot tub. And the Cherry Orange Sangria was finally ready.
Sangria historically is from Spain, which then spread throughout Europe. It made its way here to the US in 1964 for the World’s Fair. Originally sangria consisted of red wine, usually Bordeaux, Brandy and fruit. Now that Sangria is international, there are many different versions, but generally red wine and fruit are still at the base of all recipes. The brandy can be substituted with other liqueurs, or omitted altogether. Seltzer, soda, and juices can be added to give sweetness and bubbles. Whipping up a batch for immediate serving is perfectly fine. But if you can, make it several hours beforehand, allowing the fruit, wine, and any other goodies to really blend together. Save adding the ice until you’re ready to serve. Fresh cherries are in season and the oranges I had picked up were super sweet, allowing this Cherry Orange Sangria recipe to nearly write itself.
Cherry Orange Sangria
- 1-750 ml bottle red wine
- 1/2 cup cherry-pomegranate juice
- 1/4 cup kirsch
- 1/8 cup triple sec
- 1 cup pitted cherries
- 1 orange; sliced
- 2 cups sparkling water
- 1 cup simple syrup
- Orange slices
Mix all the ingredients together in a 2 quart pitcher, except the ice.
Chill for at least 30 minutes to overnight.
Add ice right before serving.
Garnish with the optional fresh cherries and orange slices.