Summer means longer days, warm breezy nights and of course for me, Big Brother. As you know, each season I make a seasonal sangria and share it with you. Why a different sangria every season? Because the key ingredient in any sangria is fresh, seasonal fruit. I chose raspberries and plums, however once you get the hang of making sangria I encourage you to try your own favorite seasonal fresh fruit. Just remember, sangria, by definition is: wine, brandy and fresh fruit. You can make it more or less booze-y by adding more or less brandy. As with this recipe, I often add a fruit flavored liqueur, which is also an option for a higher alcohol content sangria. If you have a low tolerance for alcohol or you’re simply trying to shave off calories, you can always leave out the additional liqueur.
Sip Watch Tweet Plum Raspberry Sangria
1 Bottle Dolcetto [Or similar red wine]
1/2 cup Chambord [or similar raspberry liqueur]
1/2 cup Calvados [or similar apple brandy]
2 key limes [juiced]
1 cup of fresh raspberries [whole]
3 plums [cut in quarters]
1 cup of Knudsen Razzleberry juice [Cannot be substituted]
Mix everything except the wine in a huge pitcher and allow to stand covered in the refrigerator for 1-2 hours. Pour in the wine until all ingredients are throughly integrated. Taste for sweetness, add up to 1/2 cup more Razzleberry juice if desired. Sangria will last in your refrigerator for to up to a week. 
Here are a list of the most popular summer fruits should you try your hand with making your own twist on sangria: Asian Pear, Black Currants, Blackberries, Blueberries, Boysenberries, Cantaloupe, Casaba Melon, Cherries, Elderberries, Figs, Grapefruit, Grapes, Honeydew Melons, Key Limes, Limes, Lychee, Mulberries, Nectarines, Passion Fruit, Peaches and plums.
Sip [Watch Tweet], enjoy and tweet me your sangria love
@VinoCaPisco!
About countessrose
SIP.WATCH.TWEET™
Born and bred New Yorker I now reside in the Los Angeles area. I was a debutante at age 18, Countess at 30, and despite having a bachelors degree in law, I ditched that profession and became a certified wine sommelier. Certified by both WSET Level 4 and the Court of Masters. I am a self-proclaimed connoisseur of California Zinfandel and all Primitivo. Although an actual Italian wine specialist I have an ongoing love affair with Sauternes and insist it’s an aphrodisiac. I’m serious about wine but don’t take wine seriously.
I started a wine tasting company, Vino CaPisco [loosely translated in Italian means, I understand wine] in 2004 and began private in-home wine tastings for those who wanted a fun way to learn about wine. We made Sopranos Sangiovese Lovers, Sex and the Bubbly, etc themed tastings. I did that successfully and happily, until I found an urge to cover more than wine. To learn, experience and discover spirits and cocktails around town...and beyond.
An occasional wine blogger for Wine Portfolio and Wine Library, I happened upon pairing wine and spirits with television shows and film in 2009 but I've recently began taking it on the road. Drinking and tweeting (and instagramming) from hotels, bars, speakeasys... I'm not a mixologist or bartender, I don't purport to have an education in cocktails or been to bar tending school. But I've been a certified sommelier since 2002 and a cocktail enthusiast and self-taught cocktail connoisseur seriously since 2012. I check out hotel bars, speciality bars, and local favorites. I talk to the mixologists/bartenders, get them to make me an original "off menu" cocktail and then give that recipe to you. If it fits, I'll also pair if with a T.V. show and tweet about it...Sometimes with a drinking game to match.
Follow me on Instagram: sipwatchtweet
#SipWatchTweet with me on Twitter: @VinoCapisco
SIP. WATCH. TWEET™ 