Sangria & Summer
When you think of summer … beaches, sand, sunscreen, picnics, swimming, and BBQ. WAIT! We forgot something. I am sure a lot more images and words come to mind but most importantly, we forgot SANGRIA. Part of my summer resolution involves sangria. (Are there summer resolutions? Well, now there is…) I plan on trying out a few recipes throughout the summer and altering them with my favorite wines. Now is the perfect time to experiment with different concoctions.
First. What is Sangria?
Sangria was traditional created in Spain and has been enjoyed throughout Europe since the 1700. It was even the feature punch in Jane Austen novels, but gained a thirst quench following in the US at the 1964 World’s Fair in NewYork. Sangria in spanish means “blood,” named after the dark red color of the wine.
Today, there are a variety of recipes and concoctions … Some recipes call for traditional spanish Rioja, Bordeaux or simply your favorite wine. White wine based Sangria’s are called Sangria Blanco and a more recently created version, Cava Sangria which is made from sparkling white wine.
Recipes vary on use of Brandy, or sweet juices such as orange and lemon based sodas.
I decided my first “Sangria” experiment would be more traditional blend.
Sangria is traditional made with red wine, fresh seasonal fruits, brandy and a sweetener.
Here is the recipe:
Traditional Sangria Recipe
2 bottles chilled dry red wine, like Rioja
1 cup brandy
1 cup orange juice
1/4 cup superfine granulated sugar
2 oranges, cut into thin rounds
2 Meyer lemons, cut into thin rounds
3 Key limes, cut into thin rounds
2 apples, cored and cut into 1/2-inch chunks
In a pitcher, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour.