Sangria, that inviting warm-weather pitcher drink, can be the cornerstone of casual summer gatherings. With my first sip of Sangria, I became an enthusiast. It was decades ago, in a sunny garden at the Hotel Ritz in the heart of Spain’s capital city of Madrid, that I first downed the blood-red libation.
Every drop of the chilly, wine-based concoction was consumed with post-siesta vigor; a combo of fruit juice, and cut-up fruit teamed with the wine, plus something effervescent and a smidgen of liqueur or brandy.
I’d always assumed that the stirred-in-a-pitcher drink originated in Spain. But many sources trace its origins to the Caribbean as far back as the 17th century, noting that it became the national iced drink of Spain in the 20th century.
It’s such a host-friendly libation. Having a pitcher of sangria ready when your guests arrive eliminates last-minute cocktail chores. The bubbly element and ice can be added just before serving.
Here are recipes for some of my favorites:
Summertime Sangria is made with wine, water, sugar, blackberries, blueberries, peaches, strawberries and orange slices. (Photo by Nick Koon, Orange County Register/SCNG)
Summertime Sangria
A glass of sangria on a hot day is such a refreshing treat. This version is a classic combination of red wine and sparkling water augmented with plenty of tasty fresh berries and stone fruit. Salted almonds are an appealing accompaniment, as are Pepper Spiced Candied Pecans (recipe included).
Yield: 10 servings
INGREDIENTS
6 tablespoons water
5 tablespoons sugar
1 cup blackberries
1 cup blueberries
1 cup pitted cherries
1 cup diced, pitted peaches
1 orange, unpeeled, cut in half lengthwise and cut into 1/4-inch slices
10 medium strawberries, hulled, quartered lengthwise
5 cups dry red wine
1 1/2 cups orange juice
1/2 cup orange liqueur
Ice
1 1/2 cups sparkling water
DIRECTIONS
1. Prepare sugar syrup: Place water and sugar in small saucepan and bring to boil on high heat and stir. Lower heat to medium and simmer until sugar dissolves. Remove from heat and cool.
2. In large pitcher, combine fruit, wine, orange juice, liqueur and cooled sugar syrup. Gently stir. Can be covered and refrigerated for up to 5 hours.
3. To serve, place several ice cubes in each of 10 glasses. Use slotted spoon to remove most of fruit from pitcher and add about 1/3 cup of fruit mixture to each glass. Add sparkling water to wine mixture in pitcher and gently stir; pour over fruit and ice in glasses. Serve.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)
Pepper Spiced Candied Pecans are an ideal snack to serve to accompany sangria. (Photo by Cathy Thomas)
Pepper Spiced Candied Pecans
These candied pecans are quick and easy to prepare. Medium-coarse ground black pepper teams with kosher salt and sugar to give the nuts a tempting edge, especially when teamed with a chilly glass of fruit-amped sangria.
Yield: 1 1/2 cups
INGREDIENTS
1/4 cup granulated sugar
1 teaspoon kosher salt
3/4 teaspoon medium-coarse ground black pepper
1 1/2 cups pecan halves
DIRECTIONS
1. In a small bowl combine the sugar, salt, and pepper, stirring to blend well. Set aside next to stove. Set a rimmed sheet pan next to stove.
2. Heat a large deep skillet or wok over high heat until it is hot. Add the pecans and heat the pecans, about 1 minute, occasionally tossing or stirring. Sprinkle half of the sugar mixture and shake pan or stir frequently until sugar melts, about 1 minute. Add the remaining sugar mixture and shake pan or stir until sugar melts. Immediately turn out onto the baking sheet. Spread nuts out and cool completely. Store cooled nuts well sealed.
White Sangria
This robust, sweet-tart sangria shows off white wine rather than red. The recipe was developed at America’s Test Kitchen where the chefs suggested that the sangria is better when made with a cheap white wine, such as an inexpensive Pinot Grigio or un-oaked Chardonnay.
Yield: 4 servings
INGREDIENTS
2 large juice oranges, 1 cut into 1/4-inch-thick slices, 1 juiced
1 large lemon, cut into 1/4-inch-thick slices
1/4 cup sugar
2 tablespoons orange liqueur, such as Triple Sec
1 (750-ml.) bottle fruity white wine (medium-bodied), chilled (see above note)
Ice
Cook’s notes: The longer this sangria sits before drinking, the smoother and more mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of 2 hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher.
DIRECTIONS
1. Add orange and lemon slices and sugar to large pitcher; mash gently with wooden spoon until sugar dissolves and fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, orange liqueur, and wine; refrigerate for at least 2 and up to 8 hours.
2. Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.
Source: Courtesy of America’s Test Kitchen, All Rights Reserved
Ina Garten’s Rosé Sangria augments the usual ingredients with pomegranate juice. (Photo by Getty Images)
Ina Garten’s Rosé Sangria
Ina Garten’s Rosé Sangria augments the mix with 100% pomegranate juice from Pom Wonderful. It’s a luscious combination, but it gets even better when orange liqueur and either brandy or Cognac are added. She limits the fruit to fresh berries and plums, but I like to also add a sliced orange. The choice is yours.
INGREDIENTS
1 (750 ml) bottle good rosé wine
1/2 cup pomegranate juice, such as Pom Wonderful
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup superfine sugar
3 tablespoons Grand Marnier
1 tablespoon Cognac or brandy
Water and ice, plus extra ice for serving
1/2 cup fresh raspberries
8 large fresh strawberries, hulled and quartered
2 red plums, pitted and sliced 1/4 inch thick
Optional: 1 orange, sliced, each slice cut into quarters
DIRECTIONS
1. Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac or brandy, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, plums, and orange (if using). Cover and refrigerate for at least 2 hours but preferably overnight.
When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.
Source: Adapted from “Make It Ahead” by Ina Garten (Clarkson Potter)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com
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