Sangria is a great summer drink. For some reason, women seem to enjoy it more than men. The Latin Lover isn’t a fan. The Goddess is. This is a fruity, not-too-sweet, white wine version. It is the perfect summer drink. It’s time to bring out the pitcher and the glasses. Most sangria recipes are about the same—wine, club soda or lemon-lime-type soda, fruit, sugar and some sort of hard liquor(s) or liqueur(s). That’s about it. You can add sugar, honey or even maple syrup to sweeten it. I think that’s the real key…it needs to have a hint of sweetness, but still be refreshing, not cloying. Sangria is at it’s best, when you make the base ahead, at least eight hours, but overnight is better. I’ve had some leftover and didn’t serve it for a couple of days and it was still very drinkable. A couple of things…Sangria needs to be cold. Very cold. The hotter it is, the colder you want to serve it. The Lovable Lummox and The Velvet Hammer (The Unbound Reader’s parents) made a version that was truly wonderful. The sangria-induced nap The Goddess took, was refreshing, but ridiculously embarrassing. Fortunately, they are nice, forgiving people and over-looked this weakness.
You need a large, food-safe container with a tight-fitting lid, to make your base. I use a plastic container I purchased at a food service store or you can purchase one on-line. You drop the fruit in the bottom. I used nectarines, Clementine sections, strips of Clementine peels and strawberries (about 4-5 cups total), then sprinkled the sugar on. Add the liqueur and liquors and pour in the wine. Stir it up, pop the cover on and into the fridge it goes. When you’re ready to serve, remove it from the fridge. Add the frozen pineapple chunks, the raspberries, pour in the remaining bottle of wine and the soda. Give it a good stir. Spoon part of the fruit into a nice large pitcher; I fill it about 1/3 full of fruit. Pour in the liquid part of the sangria, stir and serve. I like to drop a sprig of bruised, mint leaves in the bottom of each glass. It’s just a hint and it’s rather refreshing, but leave it out, if you or your guests prefer. I usually don’t add apples, but I did here. What can I say? The Goddess is a cooking conundrum.
- 1 bottle dry white wine (Vinho Verde, Pinot Gris, Chardonnay, Sauvignon Blanc)
- 1/2 cup mango rum
- 1/3 cup orange liqueur (Triple Sec, Orange-flavored vodka or rum work well)
- 1/4 to 1/2 cup sugar
- 2 sliced nectarines or peaches (frozen peach slices work well)
- 1 Cara Cara or blood orange or 2 clementines
- 1/2 mango peeled and diced
- 8 strawberries, quartered or sliced (see NOTE)
- Large pinch kosher salt
- Finishing ingredients:
- 1 can diet or regular lemon-lime soda (or ginger ale)
- 1 bottle dry white wine or dry sparkling wine (cava, brut Proseco, champagne, etc.)
- 1/4 cup peach schnapps
- 2-3 tablespoons apricot brandy
- 3/4-1 cup frozen pineapple chunks
- 8-10 whole fresh raspberries
- Fresh sprigs of mint, slightly bruised
- Wooden skewers or iced tea spoons to eat the fruit
Get out a large, non-metal container (4-6 quarts) with a tight-fitting lid. Place the fruit in the bottom. Sprinkle the sugar over the fruit and a good big pinch of kosher salt; give everything a good toss. Pour in the bottle of wine, the schnapps and the rum. Stir it again; cover and refrigerate for at least 8 hours, but 24 is better.
When you’re ready to serve, remove your “base” from the fridge. Give it a good stir. Add the finishing ingredients. Stir until well combined. Taste and add additional sugar if you wish.
Place a sprig of bruised mint (sprigs with 3-4 small leaves) in the bottom of each glass. Spoon a few pieces of fruit on top of the mint. Add a few ice cubes and fill the glass with the sangria. Give it a stir and serve.
NOTE: I usually add some strawberries, but it will make the sangria slightly pink or rosé-like. If you prefer, omit the strawberries from the base and spear a couple of berries with a wooden skewer; garnish each drink with a skewer. Use whatever fruits are in season: blueberries, blackberries, raspberries, watermelon, cantaloupe, kiwi, pears, plums, or whatever looks good. I usually do not add apples.
Summer Sangria Recipe©Marcia Lahens 2018. All rights reserved.
This is pretty and delicious (the picture is actually just the base). In order not to water down the drink, I use frozen pineapple chunks instead of ice cubes. You can make ice cubes using orange juice. To do so, use 3 cups orange juice, 2 tablespoons lemon juice, 2 tablespoons lime juice and 1/4 cup water. Combine and pour into an ice cube tray; freeze until completely frozen. Remove the cubes from the trays; drop the cubes into a freezer bag and store in the freezer. These will keep for several weeks, maybe a month or two, and are good added to iced tea or club soda.
Bring on the hot weather…I’m ready…no, I’m not. But, this will help!