Sangria is one of those drinks that instantly makes you think of sunny afternoons and good company.
It first popped up in Spain way back in the 1400s and quickly found fans in Portugal and Spanish colonies.
What started as a humble punch made with red wine, local brandy, and whatever fruit was lying about – apples, lemons, oranges, grapes, pears – soon took on a life of its own.
As it made its way around the globe, people everywhere began putting their own spin on it. Depending on where you are, sangria can taste quite different, a bit like how your grandma’s stew never quite matches the recipe.
In the 1800s, sangria became all the rage among Europe’s fancy folk, turning up at swanky parties and soirées. But in North America, it didn’t really catch on until it showed up in New York in 1964.
The name “sangria” comes from the Spanish word for blood, sangre, which makes sense when you see the deep red colour of the original version. There are actually a few different kinds of sangria in Spain: the classic red wine version, a lighter white or bubbly one (called white sangria), and a fruitier type from the north called Zurra or Zurracapote, which uses peaches, nectarines, and apricots.
Easy to make sangria
Making sangria is easy, but you do need a little patience. The trick is to let the fruit soak in the alcohol for a couple of hours, just enough to let the flavours blend, but not so long that it turns into a science experiment. It’s especially popular in Spain during summer, when the heat makes you feel like you’re slowly melting into the pavement.
Want to make some yourself? Here’s a classic version. Don’t worry too much about following it to the letter as sangria is very forgiving.
Start with a litre of red wine (a Rioja works nicely), three peaches, half a lemon, two oranges, a bit of lemon juice, some sugar, a splash of orange juice, and a fancy twist of lemon peel. Slice up the fruit, mix it with the sugar and a bit of brandy, and let it sit for up to two hours. Then add the rest, pop in a cinnamon stick if you’re feeling posh, and chill it in the fridge.
Not a fan of red wine? Try white sangria, it’s a lighter, fruitier version. For this one, you’ll need a bit of sugar, some apple liqueur, sliced lime and lemon, a couple of peaches and green apples, a bottle of dry white wine, and a handful of raspberries. Mix it all together, let it chill for a while, and top it off with some lemonade before serving.
And if you can’t decide which version to make, just do both!
