Have I ever mentioned how much I love fresh juice, especially in my red sangria? And with this simple Spiced Red Sangria recipe, I can't think of a better way to enjoy fresh juice on a beautiful summer night! But back to juice... here's just a few reason fresh juices really are amazing:

• Fresh juices are very pro-metabolic and nourish the thyroid
• They are very easy to digest, and fresh juice is easy on those suffering from poor digestion
• It is rich in vitamins and minerals (if raw and unadulterated)
• Chances are, I'm not going to eat 10 oranges every day, but I can drink it! It's a great way to get your vitamin C and potassium without taking a supplement!

However, I'm not just talking about any old juice. Always keep the following in mind:

• Fresh pressed or juiced is best, if possible
• Choose Organic, 100% juice without vitamins and additives
• Always read your labels-- there should not be any hidden additives inside
• If your digestion is poor, choosing "pulp free" versions is a must!

So grab a bottle of wine, some fresh juices, throw together this delicious spiced red sangria recipe, and enjoy it as you hold on to what's left of summer :). Now, I like to use fresh juices in my red sangria recipe. Because I don't own a juicer (if I did, it would be this one), I blend fresh fruit in my high-speed blender (like this), and then I strain it using a nut milk bag (like this)-- works perfectly!

Spiced Red Sangria Recipe:

• 1 bottle Spanish red wine (I used Tempranillo, a Spanish varietal)
• ½ cup + 2 tablespoons apple juice (fresh pressed or pure unadulterated juice without additives)
• ½ cup + 2 tablespoons pineapple juice (fresh pressed or pure unadulterated juice without additives)
• 1 whole apple, cored and sliced
• ¼ cup pineapple chunks sliced (optional)
• 2-4 tablespoons simple syrup (1:2 ratio water to sugar) to taste
• 1-2 cinnamon sticks
• 3 whole cloves

Process:

1. Combine wine, juice, fruit, cinnamon sticks and cloves in a large glass pitcher.
2. Add 2-4 tablespoons of simple syrup to taste. I used 4 tablespoons, but it will largely depend on your preference and your wine selection.
3. Refrigerate overnight or at least 8-12 hours.
4. Remove cloves and cinnamon.
5. Pour this spiced red sangria over ice and serve!

What's your favorite red sangria recipe? Please share in the comments!

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