Red Beet Sangria

Name: Red Beet Sangria
Yield: Makes 6 to 8 Servings
Cuisine: Mexico
Ingredients: 2 cups (290 g) blueberries, for garnish; 6 to 8 strawberries, hulled and cut into quarters, for garnish; Ice cubes; 1 apple, halved, cored, and cut into eighths; 1 orange, cut into eighths; ½ cup plus 2 tablespoons (140 g total) grated piloncillo or packed dark brown sugar, plus more if needed; ½ cup plus 2 tablespoons (140 g total) grated piloncillo or packed dark brown sugar, plus more if needed; 1 cup (240 ml) red beet juice, homemade in a juicer (from 4 large beets) or store-bought; ¼ cup (60 ml) apple juice; ¼ cup (60 ml) fresh orange juice; ¼ cup (60 ml) fresh lime juice; ¼ cup (60 ml) brandy, or more if needed; 2 tablespoons Aperol; 1 bottle (750 ml) dry red wine, preferably Ceja Vineyards Vino de Casa Red Blend; 2 cinnamon sticks (3 inches/7.5 cm), preferably Mexican cinnamon; 2 cinnamon sticks (3 inches/7.5 cm), preferably Mexican cinnamon

Preparation info

Makes
6 to 8
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

As beautiful as it is delicious, this beet juice and red wine sangria is almost bloodred, making it the perfect beverage for your Day of the Dead—or Halloween—celebration.

Ingredients

1 apple, halved, cored, and cut into eighths
1 orange, cut into eighths
½ cup plus

Americas
Mexico
Central America
Drinks
Vegan
Gluten-free

Method

In a large pitcher, combine the apple and orange pieces and piloncillo and muddle with a wooden spoon for 45 seconds. Add the beet juice, apple juice, orange juice, lime juice, brandy, and Aperol and muddle for another 45 seconds.

Pour in the wine and add the cinnamon sticks. Taste and adjust the flavor to your liking: If you like your sangria more on the sweet side, stir in more pilonc