So I had a baby. Did I tell you guys that? No? Well I did. About 2 weeks ago. He looks like his daddy. We’re hoping he grows out of that eventually.
The reason I’m telling you this now? Because I finally got to choose the Rather Sweet Sangria for Project Pastry Queen! I’ve spent the last 10 months hoping each week that it didn’t get chosen because I knew I would have to sit out.
I’d never had sangria before this and I have to say, as a wine hater, that it was delicious! It was also really easy to throw together and would be perfect for entertaining since it really stretches the bottle of wine and brandy.
Make sure you check out the Project Pastry Queen blogroll to see how everyone else did with the sangria.
1 (750 ml) bottle fruity red Spanish wine, such as a Rioja
2 cups (475 ml) brandy
1 talespoon pomegranate molasses
juice of 1 lime
2 (16.9-ounce) bottles chilled sparkling water, such as San Pellegrino
1 fresh lime, sliced
seeds of 1 pomegranate
To make the simple syrup:
Combine the water, sugar, limes, and lemons in a large saucepan over medium-high heat. Simmer for 30 minutes, until syrupy. Remove the saucepan from the heat and cool the syrup about 30 minutes. Squeeze the juice from the lime and lemon halves into the syrup. Pour the syrup into a clean glass jar, cover, and refrigerate until needed. It will keep at least 1 month in the refrigerator.
To make the sangria:
Combine the wine, 2 cups of the simple syrup, brandy, pomegranate molasses, and lime juice in a large bowl. Chill until ready to serve. Add the sparkling water, lime slices, and pomegranate seeds just before serving. Ladle into ice-filled glasses.
The sangria will keep, covered, for 1 week in the refrigerator. It may get sweeter as it sits. Taste it before serving and add an additional 1 cup chilled wine and 1 bottle of chilled sparkling water if necessary.