Spring means it’s time to take the party outside, and nothing goes better with patio, porch, or pool time than an icy-cold pitcher of sangria. This tasty, refreshing wine-based cocktail (or punch) comes from Spain and Portugal.
The best thing about sangria is that this beverage is entirely customizable, so you can make it with what you have on hand. Traditionally, it’s made with red wine. The word sangria comes from the Spanish word for blood — which refers to the drink’s deep red color. But look around, and you’ll see recipes for red or white sangria with various types of spirits and fruit.
The basic ingredients for sangria include:
• Your favorite wine (red, white, rosé, prosecco, or a combination)
• Brandy, or any flavored liquor
• A touch of sweetener like simple syrup, lightly sweetened fruit-flavored soda, or a regular fruit-flavored soft drink
• Any blend of fruit, and spices if desired
• Lots of ice
Here’s our version of red sangria from the culinary team at Rubio’s. ¡Salud!
• YIELD 10 1/2 cups (about 16 servings)
• TIME 10 minutes, plus chilling
• 2 bottles dry garnacha red wine or any dry red such as cabernet sauvignon
• 1 bottle dry rosado (Spanish rosé)
• 12 ounces orange soda (preferably a less-sweet brand such as Spanish KAS or San Pellegrino aranciata, or use Fanta)
• 1 ounce Torres orange liqueur or Triple Sec
• 2 ounces Romate or other brandy
• 2 Granny Smith apples, cored and diced into 1-inch pieces
• 2 oranges, halved and cut into ¼-inch slices
• 1 Lemon thinly sliced crosswise
• 1 Cinnamon stick
• 1 tablespoon of sugar or simple syrup to taste
1. In a large vessel, combine all liquid ingredients and fruit. Stir with a wooden spoon. Let rest for 5 minutes. Taste, and add sugar if desired, stirring to dissolve. Refrigerate for at least four hours, preferably overnight.
2. To serve, fill glasses with ice. Pour 5 ounces sangria into each glass and garnish with diced apple and orange wedges.