September 23, 2015
Serves 6 to 8
Bobby says: "I love a cold glass of sangria, the blend of fruits and their juices enhancing the wine’s natural fruitiness. The traditional additions of brandy and Triple Sec make it a bit more potent—not exactly what I’m ready for on a Sunday morning! This sunrise-ready version, so called for the way the red wine bleeds down into the orange base, pumps up the juices in place of the liquors."
In search of more brunch inspiration? This recipe comes from Bobby's newest cookbook, Brunch @ Bobby's -- get your copy now!
1 small pineapple
2 cups fresh orange juice, cold
2 cups fresh blackberries
1 small orange, halved and thinly sliced
1 lime, halved and thinly sliced
1 (750-ml) bottle fruity red wine
1. Cut the top and bottom off the pineapple, stand it upright on a cutting board, and remove the peel using a sharp knife. Cut the pineapple into quarters lengthwise and then cut away and discard the tough core from each quarter. Finely dice enough of the pineapple to make 1 cup. Cut the remaining pineapple into chunks and put into a blender. Puree until smooth. Strain through a fine-mesh strainer, pressing on the solids; discard the solids. Measure 2 cups pineapple juice in a glass measuring pitcher; reserve any extra juice for another use.
2. Combine the pineapple juice, orange juice, diced pineapple, blackberries, orange, and lime in a pitcher. Cover and refrigerate for at least 2 hours and up to 8 hours.
3. Fill large wine goblets halfway with ice cubes and then top with the juice mixture and a splash of red wine.