Sangria-- How Long is Too Long?

Is a week too long to marinate sangria? I plan on straining and serving with fresh fruit garnish, or straining and adding fresh fruit a few hours before serving, so the garnish gets a little boozy. But I don't want to end up with that over-ripe fruit flavor! Advice? Tips?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.