How To Make Sangria
What could be better than a boozy fruit punch? Sangria is one of those drinks that truly looks as good as it tastes. Featuring a cascade of different fruits, it really catches the eye as well as the taste buds of all those who sample it. In some countries, sangria is more of a summer beverage. However, by adding in a touch of cinnamon you can make a homely winter version too.
Fancy having a go at making some yourself? Here’s our guide on how to make sangria to tell you more.
The word sangria can be traced back to the 18th century, as ‘sangre’ means the colour of blood. This of course refers to the deep berry tones that the drink is famous for. Although the Romans were thought to be the first to invent a sangria type drink, it was actually the Portuguese and Spanish who came up with the version we all know today.
It was in 1964 at the World’s Fair in the US, when sangria had a resurgence in popularity. As a signature cocktail at the Spanish pavilion, Americans couldn’t get enough of this fruity yet spicy tipple. Since then, sangria has become a staple on the drinks scene across the world.
Fill your pitcher container or a large jug with ice, then tip in the fruit. Add in a bottle of red wine, along with 100ml of brandy. Stir it all together, top up the container with sparkling water and serve.
As sangria is consumed all over the world, many different recipes for it exist. For example a strawberry lemonade sangria. This uses white wine, white rum and champagne. After being refrigerated for 4 hours, you are left with a blush coloured drink that’s much less acidic than a traditional sangria. It’s ideal for serving in the warmer weather, or as an alternative to champagne or prosecco.
Another recipe is to use strawberry, blackberries, and blueberries before adding the red wine. Then add in some brandy and apple juice. This particular recipe sticks a little closer to the traditional way of making sangria but adds more complexity with the fruit notes. It’s a great one to serve in early autumn when you’re not quite ready for the Christmas hit of cinnamon.