Sangria Wine Recipe | How to Make Sangria

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Sangria Wine Recipe
How to Make Sangria

The majority of the Sangria wine recipes we know today come from the Iberian peninsula. It was there where all started in the first decade of the XIX century in Spain and Portugal.

Sangria is a main beverage during summer time in Spain, and in the south and the Eastern areas of the country all year round.

Where does it come from? In 1788 in the Diccionario del Castellano or Castilian Dictionary, Father Esteban Torres stated that sangria was invented by the British who frequently drank it in the British and French colonies in America.

Many times I met people who asked me how to make sangria. After trial and error I found that to make bad sangria is almost impossible. I also noticed the ingredients vary depending on the time of the year I make it. It doesn't always have to be for Summer time.

In the Winter I use more citrus ingredients and in the Summer I enjoy berries, peaches and apples in our sangria. Here are 2 of my most recommended recipes on how to make sangria.

Best Sangria Recipe -
Makes About 24 (4 ounce) Servings

Ingredients:

2 big sweet oranges

1.5 litter of rose or red wine of your preference

2 lemons

1/4 cup of sugar

1/4 cup of brandy (2 oz.)

1 red apple

1 28-oz. bottle of cold carbonated water

A pinch of cinnamon

How to Prepare:

1. Squeeze the juice from one orange and one lemon.
2. Place one orange and one lemon in the fridge (for garnish.)
3. Mix juices, sugar, wine, cinnamon, and brandy in a large pitcher.
4. Cut the cold orange and apple into wedges and slice the lemon.
5. Float the fruits in the pitcher.
6. Add the chilled carbonated water slowly while mixing.

Sangria Variations

There are many recipes of sangria, and they vary throughout different areas of Spain. The flavor changes depending on the amount and kind of fruits we add, the liquor, and the amount of soda and cinnamon we use.

To serve this recipe you can use a pitcher or simply pour the sangria in a wide and big bowl. Your guests can serve it with a cuchar�n or big deep spoon. The key is to let the colors of the fruits play against the red or rose background of the wine you chose. It looks very appealing.

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