Sangrias are the perfect summer cabin sippers. They are quick to make and the recipes can easily be doubled or tripled for a crowd and popped with sparkling wine, ginger ale, or cava or Prosecco to add a bit of bubble to your festivities. Making the sangria is easy. Simply mix all the liquid ingredients together in a pitcher or pretty punch bowl, then add the sliced fruit. Refrigerate 4-8 hours to let the fruit juices and wine flavors mingle. If you’re using Cava, Prosecco or sparkling water or soda to add a bubbly finish (which I always do), add it right before serving to the individual serving glass for the fizziest results.
Sangria originated in Spain and Portugal. In Spanish, sangria literally translates to “Blood”, which refers to the red wine in a traditional Sangria. I make white and rose Sangria too as I sometimes like the way you can see the fruit better in the lighter Sangrias.
What wines pair best for Sangrias? Think fun and fruity for your wine selections and nothing so sweet since you will be adding fruit and sugars. Basically, seamlessly with the other ingredients.
- For red Sangria try Malbecs, Rioja, Temranillo, Pinot Noir.
- For rose Sangria go for dryer versus sweet Rose
- For white Sangria use crips, and dryer wines like Albarino, Sauvignon Blanc or Pinot Grigio. If you like a little bubble try mixing a bottle of Cava or Prosecco with a bottle of white for a very bubbly adventure.
The fruit you use in Sangria is completely up to you. Try:
Here are a few recipes to get you started but let creativity be your guide and make sure to GARNISH! Garnishes are the finishing festive touch! Try:
Place the apple, pear, orange, lime, and strawberries n a large pitcher. Pour in the wine, orange juice, and Cointreau and stir. Chill 4-8 hours Serve in glasses filled with ice
Place the apple, pear, orange, lime, and strawberries n a large pitcher.
Pour in the wine, orange juice, and Cointreau and stir. Chill 4-8 hours
Serve in glasses filled with ice