In last week’s Wine Wednesday feature I mentioned that I used the Beaujolais I reviewed (that I wasn’t all that impressed with) to make Sangria. As a result, I’ve gotten several requests for my Sangria recipe. I’ll be happy to share, but first, a little about Sangria.
First of all, if you can roll your R’s, please do, it seems to elevate this red wine punch into something a little more posh. Say it with me, “sahn – GDEE – uh”.
Sangria is Spanish in origin and typically made with red wine. The name is believed to be derived from sangre, the Spanish word for blood, likely referring to its deep red color. Americans were introduced to Sangria at the 1964 World’s Fair in New York City, where it was the featured drink in Spain’s pavilion.
There are likely as many Sangria recipes as there are people who make it. In addition to the red wine, there is usually some sort of brandy or liqueur, sometimes spices, fruit juices and of course fresh fruit. The mixture is refrigerated for several hours or overnight while the fruit imparts its natural sugars and flavors. Sangria is served chilled over ice without the fruit. You may choose to garnish with additional fruit.
There are now many premade Sangria’s and Sangria mixes on the market. I would encourage you to make your own. It’s so easy and so much better. Serve it with tapas, tacos, or whatever you wish. Just Savor the Flavors!
Red SangriaBrittany Allyn
Serves: 1 Pitcher (6 glasses)
1 bottle of Beaujolais-Villages wine (I like Louis Jadot)
¼ cup Triple Sec Orange Liqueur (Cointreau miniature)
1 cup White Grape Juice
2 TBSP Super Fine Sugar
2 Plums (preferably one red and one black) sliced
1 Orange sliced
7-8 Strawberries hulled and sliced
Additional fruit for garnish
Pour the bottle of Beaujolais in a pitcher. Add the grape juice, orange liqueur and super fine sugar. Stir until the sugar dissolves. Add the fruit and stir. Refrigerate for 4-5 hours or overnight – stirring occasionally. Pour over ice and garnish with an orange slice and strawberry. I like to freeze strawberry slices into ice spheres for presentation.