Description
Try a real Spanish sangria that pairs 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 makes the base for this sangria recipe. Store the kompot in the fridge for up to a week. Reach for it when you need a refreshing cocktail, and the rest is easy.
Ingredients
- FOR THE SANGRIA:
- 4 ounces, fluid Strained Kompot (recipe Below)
- 1 ounce, fluid Gin
- ½ ounces, fluid Apple Brandy
- 1-½ ounce, fluid Red Zinfandel
- 6 Blueberries
- 1 Plum Slice
- FOR THE KOMPOT:
- 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
Preparation
For the sangria:
Fill a rocks glass (or a stemless wine glass) 3/4 full with ice.
Add the kompot (see below), gin, apple brandy and several ice cubes to a cocktail shaker. Shake for 15 seconds or until chilled, then strain into prepared rocks glass. Top with red zinfandel, do not stir.
Drop in a few blueberries. Place the plum slice on the edge of the glass, or drop it into the drink for good measure.
For the kompot:
Combine pitted and chopped (skin left on) peaches, nectarines, and plums in a large, heavy pot (6 cups total). Add the raspberries, blueberries, sugar and cinnamon, then gently toss.
Using a potato masher, mash the fruit. Allow to sit at room temperature for 10 minutes to release the juices.
Add 8 cups water to the pot and bring to a boil. Reduce heat to medium-low and simmer 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 for a minimum of 4 hours.
Strain kompot through a sieve and store in the refrigerator in an airtight container for up to a week.
