A perfect pairing with your summer BBQ or get together picnics wherever you may be, Sangria is the perfect warm-weather drink because it’s light, refreshing, gorgeous and so easy to make! Bonus points are given if you are drinking it poolside! Sangria comes to us by way of Spain and Portugal with a long and rich history that dates back to the Middle Ages. It was originally aged wine mixed with fruit and spices, such as cinnamon, then evolved through time into regional variations. So, this summer let’s get fruity and check out these delish sangria recipes you won’t get enough of!
Best-Ever Red Sangria
1 (750-ml.) bottle red wine
1 c. orange juice
1/2 c. brandy
1/4 c. granulated sugar
1 orange, sliced
1 apple, sliced
1 c. blueberries
1 c. sliced strawberries
1 (12-oz.) can seltzer
- In a large pitcher, mix together wine, orange juice, brandy, and sugar. Stir in oranges, apples, blueberries, and strawberries.
- Refrigerate until ready to serve, preferably 2 hours. Top off with seltzer before serving.
1 apple, thinly sliced
1 peach, thinly sliced
12 Green grapes, seedless
2 lime, sliced
2 kiwis, sliced
1 cup berries (blackberries, strawberries, blueberries)
1 orange, thinly sliced
3 ounces Grand Marnier, or Cointreau
750 ml dry white wine (1 bottle)
1 Tablespoon powdered sugar, optional
2 Tablespoons Brandy, optional
750 ml Prosecco, Cava, or sparkling water (1 bottle or 26 ounces), very cold
- Prep all the fruit. Set some aside for the glasses and as garnishes
- Place all the prepared fruit in a large pitcher
- Add Grand Marnier (or Cointreau) and white wine. Add powdered sugar and brandy, if using, and mix everything gently together with a large spoon
- Chill in the refrigerator for 4 hours – 24 hours
- Add ice and the reserved fruit to serving glasses
- Just before serving add the Prosecco or Cava (or sparkling water) and mix together with a large spoon
- Garnish with fruit slices and serve
Pineapple-Sake Sangria with Jalapeño
3/4 cup water
3/4 cup sugar
1 jalapeño, thinly sliced crosswise
4 1/2 cups pineapple juice
One 750-ml bottle dry filtered sake
Pineapple slices and fresh mint sprigs, for serving
- In a small saucepan, bring the water to a boil with the sugar and jalapeño, stirring to dissolve the sugar. Let cool completely, then strain the syrup; discard the jalapeño.
- In a large pitcher, combine the jalapeño syrup, pineapple juice and sake and stir well. Refrigerate until well chilled, about 1 hour. Serve the sangria over ice in tumblers, garnished with pineapple and mint.
The sangria can be refrigerated overnight.
*Recipes reprinted from: https://www.delish.com/cooking/recipe-ideas/a19601715/easy-red-sangria-recipe/