The recipe as told to me by John himself…
(I am not Chinese, and this recipe is not a secret)
This will make one 2-quart pitcher, which usually evaporates in about 10 minutes, so feel free to double/triple/quadruple as necessary. Also, I don’t think I’ve ever made it exactly the same way twice, but here’s a “baseline”.
- 1/2 cup sugar
- 1 750 ml bottle of red wine
I prefer a pinot noir, and since it’s in a sangria you don’t have to get uberfancy. Don’t get the $1.99 bathtub swill, but a simple line like Sutter Home will do just fine.
- 2 limes, 2 lemons, 2 oranges
You’re going to be juicing these, so you can get away with bottled juice if you HAVE to, but it’ll be a lot better if you squeeze fresh.
- 1 large or 2 small apples, cut into bite-sized pieces
- 2 cans or 1 liter of “clear” pop (Sprite, 7-Up, etc.)
In my opinion, here’s were you can get the most creative. The wine will be the “base” flavor, but you can play around here pretty easily with the “accent” flavor. For example, one can Sprite and one can Peach Fresca will gave it just a little tiny peachy kick. Other options can be regular Fresca or Squirt. Go easy with it though – stay with at least half “normal” Sprite or 7-Up.
– THE DAY BEFORE SERVING:
Boil 1/4 cup of water and use it to dissolve the sugar so it’s not all gritty.
Add the wine.
Juice the citrus fruits.
Add the apples. Let them soak in the wine overnight.
– THE DAY OF SERVING:
Add the pop JUST before serving so it still has a bit of carbonation.
– UPON SERVING:
Dance all night.