The key to making a good sangria is finding the balance between the different ingredients , which we can always adapt and modify to our liking to give it a unique touch.
To make sangria at home, we'll use ripe, seasonal fruits to enhance the flavor. Among the fruits to use, citrus fruits, sweet apples, and peaches are essential. Another important aspect of preparing sangria is the wine we'll use; a young red wine is highly recommended . Both the wine and the soda must be very cold to prevent the ice from melting too quickly and diluting the sangria. For this reason, we'll also use plenty of good-sized ice cubes.
With all these tips and the ingredients on hand, we'll now explain how to easily and quickly prepare a delicious sangria at home so you can enjoy it this summer. Of course, always in moderation.
Recipe Information
- Preparation time : 15 minutes
- Total time : 15 minutes
- Servings : 8
- Category : Beverages
- Type of cuisine : Spanish
- Calories per serving (kcal) : 185
Sangria ingredients
- 1 peach
- 1 apple
- 1 orange
- 1 lemon
- 2 cinnamon sticks
- 50g of sugar
- 60 ml of orange liqueur or brandy (optional)
- 300 ml of cold orange soda
- 750 ml of very cold red wine
- Ice in abundance
For decorating:
- 1 lemon
- ½ orange
- Mint (optional)
How to make sangria
We begin by washing the fruit thoroughly, as we will be adding it with the peel. Next, we dice 1 ripe peach, 1 sweet apple, and 1 orange. At this point, we can also slice 1 lemon and half an orange to use for the final garnish. Set aside.
In a large jug, we put the peach, apple and orange cut into cubes and add 2 cinnamon sticks and 50g of sugar.
Next, add 60 ml of orange liqueur or brandy, or even a mixture of both, or neither for a lighter version. You can vary the liqueur you use depending on your preference or what you have on hand. Stir the fruit with the liqueur and let it macerate for at least 1 hour in the refrigerator, or until you're ready to serve the sangria.
After the maceration time, add 300 ml of chilled orange soda and 750 ml of chilled red wine to the pitcher. You can use fresh orange juice instead of soda, but on this occasion, to add a touch of fizz, we opted for soda.
We stir the mixture carefully and add plenty of ice. The amount of ice will depend on the size of the pitcher. In this case, we added 10 ice cubes. Finally, we add some orange and lemon slices to the pitcher that we had set aside for garnish, reserving a few for the glasses.
Once ready, we serve the sangria nice and chilled, adding a slice of lemon and/or orange, ice, and, if we want to give it a visual touch, a few sprigs of mint. And now we have this delicious drink ready to enjoy, but always in moderation.
Easy-to-prepare summary
- We wash the fruit and cut it into cubes, except for the fruit used in decoration, which will be sliced.
- We put the cubed fruit in the jug and add the cinnamon and sugar
- We add the liquor, stir and refrigerate for 1 hour
- We add the orange soda and the red wine
- We mix it, add ice and some slices of lemon and orange
- We serve the sangria nice and chilled, decorated to taste.
Origin and history of sangria
As is often the case with many other preparations, the origin of sangria is somewhat unclear and there are several hypotheses about what its true origin could be.
Even in ancient Rome, it was common to mix wine with water and spices to add flavor and "cure ailments." Later, in the Middle Ages, these concoctions underwent hundreds of variations, such as grog , a mixture of rum diluted with hot, sweetened water that English sailors drank to improve their spirits at sea; or hippocras , a drink made of wine, honey, and spices, which had a similar purpose, almost always associated with the adventures (or misadventures) of soldiers or navigators.
Some records indicate that the aim was to dilute rum or wine with a mild mixture so that soldiers and sailors wouldn't quickly run out of liquid supplies, but there's also a belief that these men began smuggling these mixtures onto ships undetected to circumvent any prohibitions on drinking alcohol. In this way, they disguised it as fruit juice and distributed the mixture without the authorities' permission.
One of the hypotheses about the possible origin of sangria as we know it today attributes its creation to Spanish and Portuguese peasants who prepared it with products they obtained from the land such as wine mixed with peaches, citrus fruits and apples.
Another theory suggests that the possible origin of this drink dates back to 1788, when the Spanish priest Esteban Torres wrote in his Castilian dictionary that sangria was a drink invented by the English and widely consumed in the English and French colonies of America . Based on this, it is believed that the first recorded mention of a similar liquid was in the British West Indies. The drink also became popular at that time as " wine lemonade " in some Spanish colonies.
According to this theory, the word comes from the English word *sangaree *, which, in turn, was inspired by the Spanish word * sangre* (blood ) to name this soft drink because of its color, achieved through a mixture of fortified wine (such as Port, Madeira, or Malvasia from the Canary Islands), water, sugar, and nutmeg. Some even suggest that toasted bread was added. However, other versions claim that the term could derive from the Portuguese word *sangue* , referring to the medicinal qualities of making "bon sangue" or "good blood."
On the other hand, the French have their own hypothesis about the name . They claim that this drink originated in the French Antilles and not in the Spanish or British colonies, and that the word sangria is derived from the expression sang-gris , which was, similarly, a drink made with wine, sugar, lemon, and spices.
According to some French historians, the term "sang-gris" itself originates from the buccaneer world. In the 19th century, pirates would mix black powder into their wine to flavor it, resulting in a gray drink. Centuries later, the French whisky house Jean Boyer launched a bottle of sang-gris , made from white rums from Guadeloupe infused with fruits and spices like chili and honey, which, according to these producers, was the mixture consumed in the Antilles.
Although this drink differs in color from sangria, the French maintain that the word "sangaree" is more similar to "sang-gris." The truth is, for all these variations, the recipe appears to be the same.
Cocktail expert Ted Haigh, known as Dr. Cocktail, emphasizes that sangaree is not the same as sangria , but it may well be its predecessor, in his article " History Lesson: The Sangaree, " published in Imbibe magazine. "Dictionaries of all stripes list the words as synonyms, but that's not exactly the case. The red wine, citrus, and sugar drink we call sangria dates back to 1961 , while sangaree has existed since at least 1774. Both drinks share the same Spanish root: sangre (meaning 'blood'), but of the two, sangaree is the more versatile," the expert asserts.
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