So I had a baby. Did I tell you guys that? No? Well I did. About 2 weeks ago. He looks like his daddy. Weâ€™re hoping he grows out of that eventually.
The reason Iâ€™m telling you this now? Because IÂ finallyÂ got to choose the Rather Sweet Sangria forÂ Project Pastry Queen! Iâ€™ve spent the last 10 months hoping each week that it didnâ€™t get chosen because I knew I would have to sit out.
Iâ€™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 theÂ Project Pastry QueenÂ blogroll to see how everyone else did with the sangria.
- 4 cups water
- 3 Â½ cups sugar
- 2 fresh limes halved
- 2 fresh lemons halved
- 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
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.
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.