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How To Make Sangria That Will Impress

While it’s good to know what type of beer you like and know your way around wine… ice cold, fruity Sangria makes for a real treat on a hot summer day.  It’s incredibly easy to make.  Here’s how.

First, what is Sangria?

Well, it’s a punch.  So what’s a punch?  Typically anything combined with fruit juice.  The name Sangria stems from the Spanish word for blood, because the main ingredient is red wine, though as you will see, there are variations with white wine as well.

Besides red wine; fruit, fruit juice, sugar, and a liqueur or spirit are typically added.  You can see with these ingredients, how many interesting variations are possible.

Below is a recipe for classic red Sangria, and some notes on turning it into white Sangria (also called Sangria Blanca.)

Making Classic Red Sangria

This recipe makes about 8 glasses of Sangria.

  1. Pour 1 bottle (750ml) of dry, red wine into a pitcher or other suitable container.  Since this is a Spanish recipe, a Rioja typically works well here, but Merlot, Lambrusco, or Beaujolais will work too.
  2. Add ½ cup of Brandy, Triple Sec, or Gran Marnier, or any combination of the three that still totals ½ cup.
  3. Add 2 Tbs of lime juice and a splash of orange juice.
  4. Then add ¼ cup of sugar or more to taste.  Stir to dissolve sugar.
  5. Cut up fruit such as apples, oranges, thinly sliced lemons or limes, cherries, or grapes and add to the pitcher.
  6. Let stand for an hour or two (no more than four hours) in the fridge before guests arrive.
  7. Pour over ice in a wine glass and serve

For bubbly sangria: If you would like this to be slightly fizzy you can add a cup of sparkling water to the pitcher just before serving. You can even use a bubbly like Prosecco or Champagne, but to keep the bubbles intact let the fruit marinate with everything but the bubbly and add that to the pitcher just before serving.

For white Sangria: You can follow this same recipe with a white wine.

About the author

Rich is the resident food & drink expert. He's been cooking since age ten, and has probably eaten and drank at most every restaurant or bar in New York City.

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