Sangria

Posted August 13, 2012 by in

Sangria is a wine punch customary of Argentina, Portugal and Spain. It typically consists of chopped fruit (orange, lemon, lime, peach, melon, pineapple, apple, berries, kiwi, grape, mango), a sweetener of some kind (honey, sugar, simple syrup, orange juice), and a small amount of brandy, although this is optional. Other liquids can be used such as, seltzer, sprite or ginger ale. Of course the main ingredient is wine, and you can use red or white, whichever you personally prefer. There are many variations to this drink and you can use whatever you like to make it to your taste. The drink was originally made to not waste the wine that wasn’t consumed the day before, and many people just threw in the fruit they had in the kitchen, so as to not waste that either. Try this easy Sangria recipe, which is always a crowd pleaser. It’s perfect for a big summer party (you can double the recipe), or for when you would just like a cocktail on-hand. The longer the Sangria sits in the fridge, the better – The longer the fruit is infusing in the wine, the more flavorful your Sangria becomes!

SUMMER PARTY SANGRIA

  • 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
  • 1 Lemon cut into wedges
  • 1 Orange cut into wedges
  • 1 Lime cut into wedges
  • 2 Tbsp sugar
  • Splash of orange juice or lemonade
  • 2 Shots of gin or triple sec (optional)
  • 1 Cup of raspberries or strawberries
  • 1 Small can of diced pineapples (with juice)
  • 4 Cups ginger ale

Preparation: Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the fridge – allowing the flavors to really marinate into each other.


About the Author

Vicki Cruz