Make any occasion perfect with these sangria recipes.
Sangria is a traditional wine-based drink from Spain and Portugal and typically consists of wine, chopped, mulled fruit, a sweetener and a small amount of brandy or fruit liqueur.
The word "sangria" refers to the color of the wine used which is usually strong red wine with purplish highlights. "Sangre" in Spanish means blood. Sangria can also be made with white wine which is called sangria blanco.
Sangria is refreshing, sweet and acidic. Serve foods that contrast and balance these components. Spanish tapas are traditionally matched with sangria and the fresh fruity flavor makes us think of summer. With that in mind, pair the drink with rich, bold, well-seasoned and spicy foods.
Marinated and grilled beef, pork and chicken will hit the mark. Chili, tangy tomato sauce dishes, bacon cheeseburger and pizza are naturals as well as pungent cheese appetizers.
Here's a unique and flavorful menu that pairs well with a cold pitcher of sangria:
This "best sangria recipe" comes from America's Test Kitchen
2 large juice oranges, washed; one orange sliced, second orange juiced
1 large lemon, washed and sliced
1/4 cup sugar
1/4 cup Triple Sec
1 (750-milliliter) bottle fruity, medium-bodied red wine, chilled
Add sliced orange, lemon, and sugar to large pitcher. Mash gently with wooden spoon until fruit releases some juice but is not totally crushed. Allow sugar to dissolve completely. Stir in orange juice, Triple Sec, and wine. Refrigerate at least 2 hours and up to 8 hours. Stir well before serving
Berry Peachy Sangria
This sangria recipe uses fresh berries and ripe peaches. Use your favorite berries alone or in combination. Good combinations are raspberries and blackberries, strawberries and blueberries.
750 milliliters dry red table wine, such as a Burgundy (about 3 cups)
1/2 cup orange juice
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons brandy
1 cup fresh berries
2 peaches, peeled and sliced
12 ounces sparking mineral water (1 1/2 cups)
Fresh berries and peach slices for garnish
In a large pitcher, stir together first 5 ingredients. When sugar is dissolved, add berries Mash very gently with wooden spoon until fruit releases some juice but is not totally crushed. Refrigerate 2-3 hours to allow flavors to mingle. About 1 hour before serving, add peaches. Add mineral water to sangría just before serving. Pour into glasses filled with ice. Garnish with berries and fruit slice
Makes about 8 cups
1 750-ml bottle dry Riesling
6 fl. oz. (3/4 cup) peach vodka, preferably Cîroc
6 fl. oz. (3/4 cup) canned pineapple juice
1/2 cup agave nectar, light or amber
1 small navel orange, quartered lengthwise and thinly sliced
1 cup bite-size pieces fresh pineapple
Club soda, optionally
In a large pitcher, stir the wine, vodka, pineapple juice, and agave nectar until well mixed. Add the fruit and then refrigerate for at least 2 hours and up to 24 hours. Serve over ice, garnished with the fruit. Top off each glass with a splash of club soda if desired