Just in time for the 3-day (or 4-day if you take off Friday) Labor Day Weekend, here’s a delicious-sounding Sangria recipe for ya. I discovered this recipe over at Love and Olive Oil, which is the foodie blog by Lindsay of Pattern & Paw, and Lindsay got it from Bobby Flay.
I promised my friend Laura some Sangria when I bought my new patio set a while back, and I’m sure she’d say it’s about time that I invited her over for some. I do believe that she’ll like this recipe. I think I’ll try it with agave nectar instead of sugar though, since I gave up white refined sugar last month. I also might try peaches instead of apples!
2 bottles red Spanish table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.