Celebrate Summer with Sangria
Jul 06, 2017 01:31PM ● Published by Linda Ditch
Sangria is the exception. This wine punch is the perfect beverage for cooling off in sweltering temperatures—flavorful but not too heavy and sweet. Best of all, you can make it by the pitcher a day in advance, which makes it the perfect party beverage.
Originating in Spain, sangria became popular in the United States thanks to its introduction at the 1964 World’s Fair in New York. The name is derived from the Spanish word for “blood” because of its traditional deep-red color. Sangria’s key ingredients include wine, fruit juices, soda water, liquor, and sliced fruit.
These are my favorite recipes. (However, I admit that I’m partial to the iced tea version.) Feel free to experiment with different wines, fruit combinations, and flavored liquor additions to create your own signature summer sangria. I’m sure the staff at Norwich Wines and Spirits will be happy to give you suggestions.
1 bottle red wine (zinfandel, shiraz, cabernet sauvignon)
1/2 cup brandy
1/4 cup Cointreau
1/2 cup orange juice
2 Tbsp sugar
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 cup club soda or ginger ale
Mix all ingredients except the club soda or ginger ale. Chill overnight. Add club soda or ginger ale just before serving.
1 bottle rośe wine
3/4 cup vodka
1/2 cup peach nectar
6 Tbsp thawed frozen-lemonade concentrate
2 Tbsp sugar
1 lb ripe peaches, peeled and sliced (or 3 cups frozen)
1 6-oz package fresh raspberries (or 1 cup frozen)
2 cups chilled club soda
In a pitcher, add the wine, vodka, nectar, lemonade concentrate, and sugar. Stir to dissolve the sugar. Add the peaches and raspberries, and then cover the pitcher and chill for 8 hours. Add the club soda at serving time. Serve in a wine glass or over ice in a tall glass.
Iced Tea Sangria
4 cups brewed iced tea (I use black tea)
2 cups white wine
1 Tbsp sugar, or to taste
Fresh or frozen fruit of choice
In a large pitcher, combine the tea and wine. Add the sugar and stir until dissolved, and then add the fruit. Refrigerate for at least 4 hours. Overnight is even better. Serve over ice.