Description
Do you love the boozy fruit after it’s been sitting in sangria?! These sangria soaked fruit skewers are just that! A mix of fresh summer fruits marinated in a red wine sangria, then skewered for a fun and easy appetizer or light dessert. Super easy to make and perfect for summer!
Ingredients
Scale
For the Simple Syrup:
- 2 tablespoons water
- 2 tablespoons granulated sugar
For the Sangria Marinade:
- 2 cups dry red wine (Spanish red recommended, like Tempranillo or Garnacha)
- Juice of 1 large orange
- 1/4 cup peach brandy (or other brandy/orange liqueur)
- Cooled Simple Syrup (from above)
For the Fruit & Skewers:
- 1 cup fresh cherries, pitted and halved
- 1/2 cup fresh blackberries
- 1/3 cup fresh blueberries
- 4–5 large strawberries, hulled and cut into thick slices or halves
- 1 apple (Honeycrisp or Fuji recommended), cored and diced into 1-inch chunks
- 1 ripe peach, pitted and diced into 1-inch chunks
- 1 lime, thinly sliced
- A few lemon slices (optional)
- Wooden or metal skewers
Instructions
- Make Simple Syrup: Add 2 tablespoons water and 2 tablespoons sugar to a small saucepan. Bring to a boil over medium heat, stirring for about 30 seconds, or until the sugar is completely dissolved. Remove from heat and let the syrup cool completely.
- Prepare Sangria Marinade: In a medium mixing bowl or a pitcher, combine the red wine, fresh orange juice, peach brandy, and the cooled simple syrup. Stir to combine.
- Add Fruit to Marinade: Add the pitted and halved cherries, blackberries, blueberries, sliced strawberries, diced apple, diced peach, thinly sliced lime, and lemon slices (if using) to the sangria marinade. Stir gently to coat all the fruit.
- Marinate Fruit: Cover the bowl or pitcher with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours, to allow the fruit to absorb the sangria flavors.
- Skewer Fruit: Once the fruit has marinated, carefully thread the sangria-soaked fruit pieces onto skewers, alternating types of fruit for a colorful presentation.
- Serve: Arrange the fruit skewers on a platter. Serve immediately. You can also serve the leftover sangria liquid as a drink alongside the skewers, if desired (strain out any small fruit bits if preferred).
Notes
- Fruit: Use a variety of firm, ripe fruits that hold up well to marinating. Other good additions include pineapple chunks, melon, or plums.
- Wine: A dry, fruity red wine is best. Spanish varietals like Tempranillo or Garnacha are traditional for sangria, but Merlot or Cabernet Sauvignon also work.
- Brandy: Peach brandy is used here, but regular brandy, apple brandy, or an orange liqueur like Cointreau or Grand Marnier can be substituted.
- Marinating Time: Allow at least 2 hours for the fruit to soak up the flavors. Longer is generally better, up to about 4-6 hours.
- Serving: These are great as a fun appetizer, part of a brunch spread, or a light dessert.
- Storage: Store leftover sangria-soaked fruit (off the skewers if preferred) and any leftover sangria liquid separately in airtight containers in the refrigerator for up to 2 days.