Sangria is a blend of fruit, fruit juice, brandy and wine served as a type of iced punch. While sangria originated in Spain, and is closely associated with that country, as well as Spanish speaking countries in South America, it is a popular drink in the United States as well. While better quality sangria is almost always homemade, some producers make a pre-mixed, bottled version of the drink.
The easiest way to make sangria is as follows:
- 1 c. mixed citrus fruit (cut into thin slices, de-seeded)
- 1 c. mixed non-citrus fruit, cut into cubes
- 1/2 c. brandy
- 1 750 ml. bottle red wine (young, inexpensive, unoaked - Spanish grenache works well here)
- Sweetener, to taste - start with 1 tablespoon white sugar
In a one liter pitcher with some sort of filter (to block the ice and fruit), add citrus, 1 tablespoon sugar and brandy. Let this sit for 15-20 minutes to extract flavor. Add remaining fruit, the bottle of wine, and ice. Taste and correct for sweetness. If it needs more sugar, dissolve the sugar in a small amount of red wine and add it to the pitcher, keeping in mind that this is not a dessert. The primary flavor should be the red wine, with everything else accenting that flavor, and it should be appropriate with food.