Sangria – what it is and how to make it
Sangria (Spanish: Sangría) is a wine punch typical of Argentina, Spain and Portugal. It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. In the case of fruits, they are chopped or sliced such as orange, lemon, lime, apple, peach, melon, berries, pineapple, grape and mango. A sweetener such as honey, sugar, simple syrup, orange juice is added. Instead of brandy, other liquids such as Seltzer, Sprite or 7 Up may be added.
Sangria is served throughout Spain and Portugal during summer, and in the southern and eastern parts of the countries year-round. In these places it is a popular drink among tourists at bars, pubs and restaurants where it is often served in 1-litre pitchers or other containers large enough to hold a bottle of wine plus the added ingredients. A lid or other strainer for the container helps prevent the fruit and ice cubes from falling into the glass. Among the Spanish and Portuguese, sangria is most typically served at informal social gatherings, much like punch, from a punchbowl. Sangria is often served with a wooden spoon, used to get fruit out of the bottom of the punchbowl or pitcher. Sangria is also commonly served in Mexico, Puerto Rico, the Dominican Republic, Chile, and Argentina.
Bottled sangria can be bought in some countries. In the parlance of EU administrators, such products are referred to as “aromatised wines”.
Sangria has become popular in the UK, with several supermarkets stocking it during summer months.
Because of the variation in recipes, sangria’s alcoholic content can vary greatly. The ingredients in sangria vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation.
White wine can be used instead of red, in which case the result is called sangria blanca or, as in Argentina, clerico. Some recipes that use heavier reds can be lightened by mixing a bottle of white in the mix. In some parts of Northern Spain, sangria is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base. In some regions of Portugal, cinnamon is also added with the sweetener.
Mulled wine can be used to provide a rich full-bodied taste, chilled with orange juice, lemonade and a sliced pear to add sweetness.
Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours, or a full day in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredients, the ice and any last-minute ingredients are added and the drinks are poured.
A non-alcoholic version of sangria is made from wine grapes, carbonated water, essence of lemon, and cane sugar.
Sangaree (drink) is a similar drink associated with the West Indies and the name sangaree is an archaic English name for sangria itself.
Our recipe for Sangria
This our recipe for sangria which we serve at out barbecues all through summer. We first tasted this version when we visited Nerja. We used a pinot noir—style red wine in this special version of the traditional recipe, but any red wine will do. I doubt whether anyone can taste the difference with all the other booze added.
6 whole cloves
1 cinnamon stick
¼ cup (55g) caster sugar
3 cups (750ml) orange juice
½ cup (125ml) port
10cm thin strip orange rind
3 cups (750ml) light red wine
½ cup (125ml) brandy
½ cup vodka
½ cup (125ml) gin
½ cup (125ml) vermouth
1/3 cup (80mI) grenadine
1.25 litres (5 cups) lemonade
1 large orange (300g), quartered, sliced
1 large red apple (200g), quartered, cored, sliced
1 Combine spices, sugar, juice, port and rind in medium pan; stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, 5 minutes, strain into a large bowl; cool.
2 Add alcohol, grenadine, lemonade and orange to juice mixture; cover, refrigerate 3 hours or overnight. Add apple just before serving.
Bill & Sheila’s Wine
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