Martha Stewart Boozy Red Sangria

Martha Stewart boozy red sangria is a fruity make-ahead party drink with strawberries, grapefruit and lime soaked in vodka and Cointreau, ready in 4 hours 15 minutes. It's an easy pitcher cocktail for summer parties, winter holiday get-togethers or backyard cookouts, and it's make-ahead friendly.

Let the fruit soak in the sugar, vodka and Cointreau for at least 4 hours, because that pulls out the juices and makes a boozy syrup. Serve it too soon and the wine just tastes like wine with fruit floating in it.

Martha macerates the fruit in vodka or blanco tequila plus an orange liqueur before any wine goes in, so the spirits carry the fruit flavor into every glass. She also lets you add frozen fruit and a splash of seltzer, which keeps each glass cold and a little lighter.

Martha Stewart Boozy Red Sangria

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking timeminutes

Calories

150

kcal

Chilled strawberries, grapefruit and lime sit in a boozy, sugary syrup until they turn soft and juicy. Dry red wine goes in last, so every glass tastes bright and fruity but still has some bite.

Ingredients

• 1 small grapefruit, quartered and thinly sliced (1 cup)
  

• 1 lime, quartered and thinly sliced (¼ cup)
  

• 2 cups hulled and halved strawberries (quartered, if large)
  

• 5 tablespoons sugar
  

• 1/2 cup vodka or blanco tequila
  

• 1/4 cup Cointreau or other orange liqueur
  

• Frozen fruit, for serving (optional)
  

• 1 bottle (750 ml) dry red wine, chilled, for serving
  

• Seltzer or citrus soda, for serving (optional)
  

Directions

• Prep the fruit: Slice 1 small grapefruit and 1 lime into thin quarter rounds, and halve 2 cups of hulled strawberries (quarter them if large). Put all the fruit into a large bowl or pitcher.
• Macerate the fruit: Toss the fruit with 5 tablespoons sugar, 1/2 cup vodka or blanco tequila and 1/4 cup Cointreau or other orange liqueur. Cover it and refrigerate for at least 4 hours and up to 1 day, tossing now and then so the sugar dissolves.
• Fill the glasses: If you like, fill each glass halfway with frozen fruit, which chills the drink without watering it down. Then spoon in some of the macerated fruit and its boozy juices.
• Top with wine: Pour chilled dry red wine from a 750 ml bottle over the fruit in each glass. Add a splash of seltzer or citrus soda if you want it lighter and bubbly, then serve right away.

Tools for this recipe

• Bormioli Rocco glass pitcher with lid, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make red sangria?

You can macerate the fruit up to 1 day ahead, and it needs at least 4 hours in the fridge. Wait to add the wine and seltzer until you serve, so the drink stays fresh and the bubbles don't go flat.

Can I use tequila instead of vodka?

Yes, the recipe works with either vodka or blanco tequila. Vodka keeps the flavor clean and fruity, while blanco tequila adds a slightly earthy, agave note that goes well with the grapefruit and lime.

What kind of red wine should I use?

Pick a dry red wine and serve it chilled. Since the fruit and sugar already add sweetness, a dry bottle keeps the sangria from turning syrupy, and an inexpensive bottle works fine.

Can I swap the Cointreau?

Any orange liqueur works, and Triple Sec is the easiest swap. Keep the amount at 1/4 cup so the fruit still gets a good soak without making the drink too sweet.

What's the most common mistake with sangria?

Skipping the long soak is the biggest one, because short maceration leaves the fruit crisp and the flavor thin. Give it the full 4 hours, and toss the fruit now and then so the sugar dissolves into the juices.