Sangria as we know it originated in Spain ages ago. It's basically a red wine fruit punch that gained popularity in the United States after being served at the 1964 New York Worlds Fair. Now you see it being served everywhere with every kind of combination of fruits and juices. Basically there's no right or wrong when it comes to making Sangria, it's all about what you like best. Having said that, I think you're going to love my recipe!  I hope you'll give it a try.

I basically start my sangria out by making a mother, which is a starter that sits and ferments in the fridge for a while. Once that sits and all the fruits macerate, then its ready whenever I want to use it.

I have included the Camp Sangria mix in our Paella box to make it super easy for the recipient of the Spanish Paella & Tapas Gourmet Gift Box. Once it's used, you can fill it with flavored sugar and dried fruits and start all over again.

Open the jar and fill it half-full with brandy, then fill the remainder with a nice Spanish Grenache wine. Shake and put it in the refrigerator. Let it sit for 3 days to a week. Spanish Grenache typically has a higher sugar content with a fruity, licorice note. You can substitute a Syrah if you can't find a Grenache.

When you're ready to serve the sangria, strain the contents of the jar and pour liquid into a pitcher. Add fresh sliced oranges, peaches and apple slices. You can actually add pineapple or any fresh fruit you have, but I like the peaches citrus and apples. Add 2 cups of fresh squeezed orange juice. Or if you want it a bit more tart, you can add a 50/50 combination of fresh squeezed orange juice and half fresh squeezed lemon juice.

Fill the pitcher up with the remaining Grenache wine.

Mix. To serve, add ice to a glass. Pour the sangria over ice, add some of the fruit to the glass, then top it off with some sparkling water, like San Pellegrino. Perfecta!

Disfrútala - enjoy with pleasure!

 

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