Sangria is purrrrrfect for this time of year, and especially great for an Independence Day bash!
Here's my go to recipe for sangria that was inspired by a Bobby Flay concoction. And there are tons of options for the sangria! You can add pretty much any fruit you have on hand. Diced mangoes, watermelon, blueberries, strawberries...it's all good! Be sure to let it sit covered in the fridge for at least 12 hours to meld all the flavors together.
The savings comes in the amount you get for your buck. I always use a simple table wine like Barefoot or Yellow Tail. If you go with a more expensive bottle, that's fine – but you probably won't notice a difference.
2 bottles of red table wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice
1/4 cup agave (add more to taste)
Orange, lemon and lime slices
Blackberries, blueberries, raspberries, strawberries (local, organic is best!)
Mix well. Cover and chill in the fridge - covered - for 12-24 hours. Place in serving pitcher and serve over ice.