Red Wine Sangria is a refreshing drink that is simple to make and yet elegant enough for any occasion. Fresh fruit and wine combine to create the perfect beverage for warm summer get-togethers.
All ingredients listed in the recipe are estimates. Add or subtract according to your taste. One of the things that makes sangria so wonderful is its flexibility. Depending on the ingredients used, sangria can be a light thirst-quencher or a potent cocktail that can set heads spinning. Adjust the amounts of liquor according to mood and the guests. Taste the mixture the day before your guests’ arrival so you can tweak the flavors a bit (add additional juice, brandy, liqueur, fruit, or sugar if you want).
History: Sangria takes its name from the Spanish word, “sangre,” which means “blood” and refers to the blood-red color of the drink. The original Sangaree (or Sangre or Sangoree) was a punch documented in London as far back as 1736. The drink spread to the Spanish-speaking world and became known there as ‘Sangria,’ where it is based on Spanish wine. By the 1900s, Sangria was widely thought to have a Spanish origin.
In a clean vessel, large enough to accommodate the liquid and fruit (pickle jar, sun tea jars, etc), add the cut fruit. Add the wine,orange liqueur, orange juice and carbonated soda of choice. Stir to combine and cover.
Serve the Sangria over ice in large wine glasses. Add a few slices of the marinated fruit along with some fresh berries.
* Any other seasonal fruit that tempts you may be added (berries, melon, grapes, guavas, mangos, apples, etc). Fruit juices may also be added. Let your imagination be your guide!
** Use only wines in your cooking that you would drink. Never, never use any wine that you WOULD NOT DRINK! If you do not like the taste of a wine, you will not like the dish you choose to use it in. For more information, please read my article Cooking with Wine.