Laden with fresh, colourful fruit, it’s no wonder sangria is such a popular summer cocktail. Sangria is cold, refreshing and deliciously fruity in flavor. It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Fruits are chopped or sliced, and can include orange, lemon, lime, melon, apple, pineapple, grape, berries, kiwi and mango – more juicier fruit works best. The alcohol content varies widely according to which recipe is used, but typically falls in a range between four to eleven percent. Triple sec, cognac, ginger ale or a lemon-lime soda can be used to replace the brandy.
Sangria originated in Spain and Portugal, and the word “sangria” means “bloody” possibly owing to the deep red colour of the punch.
Among the Spanish and Portuguese, sangria is most typically served at informal social gatherings.
There are many variations of sangria. Traditional sangria is red, but the white version–or sangria blanco–is also widely popular. Some versions in southern Spain use peaches and nectarines as the fruit components, and they are referred to as zurra. A similar beverage is prepared in the West Indies. It’s usually with port wine as a base, and it is known there as sangaree. The Portuguese prefer to add cinnamon to their sangria recipes. To maximize sangria’s fruity flavour it is recommended to use a fruity brandy to complement the fruit in the sangria.
Whatever fruit or spirits you prefer, these ingredients should be combined ahead of time (except ice and carbonated soda if used), preferably overnight, to deepen and infuse the flavours.
TO SERVE: Sangria is typically served from a pitcher or punch bowl, and simply poured over ice. A lid or other strainer for the container helps prevent the fruit and ice cubes from falling into the glass, but have a spoon handy to get fruit out of the bottom of the punch bowl or pitcher to add to individual serving glasses.
Relax and enjoy!
