When it comes to sangria, there’s a whole lot to love. Not only does it dress up a not-so-expensive bottle (it was started centuries ago by the Spanish to pump flavor into less-than-stellar wines), but with new spice, fruit, and flavor, this party classic is fast becoming a modern, reinvented staple for a stylish summer soiree.
The common thread that links all sangrias is, of course, the blend of fruit and wine. This conventional combo has given way to a whole new batch of sassy sangrias. They tantalize taste buds with touches of fresh herbs, exotic spices like saffron and ginger, and sweet nectars. They add a little fizz with splashes of sparkling water or champagne. They even incorporate liquors fine enough to double as a digestif. PointClickHome.com brings you these superb recipes.
What Makes It Party-Perfect• It’s seasonal.
Sangria celebrates the best of summer with fresh fruit and easy
preparation.
• There’s no need to blow your budget.
Save
your chichi vintage for another occasion and give inexpensive
bottles a go. The finer, subtler qualities of a good wine will only
be overpowered by the fruit and nectars.
• You become the mixologist.
Recipes can be easily customized to feature your favorite
ingredients or use what you’ve got in the fridge or pantry.
Improvisation is encouraged, and the variations are endless. As
long as fruit and wine are involved, anyone can swirl up a
signature drink.
• It doubles as a centerpiece.
Start with a pretty pitcher of clear glass, and the floating fruit
and vivid colors are all you need for a stellar summer table.
• Sangria begs to be shared.
Because it’s served pitcher-style, sangria is communal, perfect to
sip pool-side or while relaxing on the deck, and way easier to
prepare than mixing up a different cocktail for each guest.
Photo Credit: Alexandra Grablewski
“Nothing says summer like watermelon and because they’re at their peak at the moment, they’re inexpensive, juicy, and a delicious ingredient in a sangria,” says Kim Haasarud. “It doesn’t take long for their flavor to impart in the sangria. Not to mention that they’re very visual and gorgeous in a pitcher.”
Ingredients
• 1 bottle dry white wine
• ¾ cup watermelon schnapps
• ½ cup white cranberry juice
• 2 cups freshly scooped watermelon balls
• 2 limes, cut into half-wheels
Directions
Combine all of the ingredients in a large ceramic or glass container and stir well. Cover and refrigerate for at least 4 hours. Serve over ice. Serves about 7.
From 101 Sangrias & Pitcher Drinks by Kim Hassarud, courtesy of John Wiley & Sons.
Kathy Casey’s Sake Sangria
Photographer: Angie Norwood Browne
“This recipe is a twist on tradition with sake as its base instead of classic red wine. Sake is crisp, clean, and plays well with zesty ginger and fragrant lemongrass along with summer fruits such as apricots or plums,” says Chef Kathy Casey, a James Beard Foundation nominee and one of the first female executive chefs in the U.S. “Keep a pitcher on hand in your fridge for a quick patio party and pair it with sushi, sesame noodle salad, and grilled ginger chicken.”
Ingredients
• 1 (750 ml) bottle sake
• 6 tablespoons honey
• 2-inch piece of fresh ginger, peeled and thinly sliced
• 1 stalk fresh lemongrass, halved lengthwise, then cut into 3- to
4-inch pieces (use the entire stalk)
• ½ lemon, thinly sliced 1 small tangerine or orange, thinly
sliced
• 1 large plum or apricot, pitted and cut into thin wedges
(optional, if not in season)
Directions
In a large pitcher, combine all the ingredients and stir with a spoon, crushing some of the fruit. Cover and refrigerate for at least 12 hours, or up to 2 days, to let the flavors marry before serving.
Serve over ice, including some of the fruit in each serving. Makes about 4 cups (6 to 8 servings).
From “Sips & Apps-Classic and Contemporary Recipes for Cocktails and Appetizers” by Kathy Casey, courtesy of Chronicle Books.
Mittie Hellmich’s Three-Berry Basil Rose Sangria
Photo Credit: Victoria Pearson
“There’s an exciting movement in the world of mixology where the use of herbs that have traditionally been used in the culinary realm, have been brought into the world of spirited beverages,” says author Mittie Hellmich. “This adds an appealingly stylish Pan-Asian angle to sangria and a wonderful aromatic complexity. Rose wine is a natural choice for a refreshing summer sangria. It’s an elegant, light alternative to the typical red wine, and complements the juicy summer berries which are popular due to their healthy antioxidant-rich capacity.”
Ingredients
• ½ cup fresh or frozen raspberries, rinsed
• ½ cup fresh or frozen blueberries, rinsed
• ½ cup fresh or frozen blackberries, rinsed
• ¼ cup fresh basil leaves (about 6 medium leaves)
• 1 ounce brandy
• 2 ounces Drambruie
• 750ml bottle dry rose wine, chilled
• 12 ounces club soda, chilled
• About 3 cups ice cubes
• 4 to 6 basil sprigs for garnish (optional)
Directions
In a large (at least 2-quart) glass pitcher, mix together the berries and basil. Add the brandy and Drambruie, and stir to combine. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight.
When ready to serve, add the club soda and stir gently with a long-handled wooden spoon. Fill highballs, wineglasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice, allowing berries to fall into the glasses. Garnish each glass with a basil sprig, if desired. Serves 4 to 6.
Variation: Use sparkling lemonade in place of the club soda to add a refreshing citrus flavor, or sparkling wine for a festive touch.
From Sangria: Fun and Festive Recipes by Mittie Hellmich, courtesy of Chronicle Books.
Check out recipes for Pineapple Sangria, Sangria D'Espana, Sicilian Sangria, and more!Share your favorite sangria ingredients!
