Schulte Sangria

I love to share an afternoon glass of sangria with my Dad at his Florida home. His screened porch looks out over a little pond and wildlife area, with egrets and ospreys and an alligator or two, and we can sit out there and talk for hours. Sip, sip, sip — finally, we get to the raisins!

Henry’s Red Sangria, a traditional dry version:
1 part triple sec
2 parts orange juice
10 parts red rose wine
Stir together, add a handful of raisins. Chill, serve over ice.

Margaret’s White Sangria, when there’s an open bottle of white wine to use up:
1 part triple sec
2 parts apple or white grape juice
10 parts white wine
Stir together, add a handful of golden raisins, lime slices, and chopped apple. Chill, serve over ice.

If you want it to be really decadent, you can plump the raisins first. Put them in a bowl and cover them with some rum, vodka, or tequila. Let it sit for an hour or two, or if you’re in a hurry, microwave it for a minute and then let it sit for a half hour. The raisins will be moist and tasty, not hard and chewy.

For a sweeter version, see Cynthia’s Sangria.