The origins of sangria are clouded in a bit of mystery, but it likely originated on the Iberian Peninsula in Spain and Portugal. Its name literally means "bloodletting," an allusion to its crimson color (depending on your recipe), and it hit its stride in America at the 1964 New York World's Fair, where it took the summer crowds by storm with its refreshing flavor.
At its root, sangria is basically two things: Wine and fruit. But the real magic of sangria is mixing it up and finding new ways to tickle tastebuds. However you make it, it's best enjoyed under the summer sun (which, contrary to popular belief, actually does shine on the Twin Cities every once in a while). Take a look at the basic elements of great sangria and a few of our favorite sangria recipes for summer.
Variety is the spice of life – and sangria. Switch up the ingredients of your drink to find just the right mix. With the right balance of these basic elements, you pretty much can't go wrong – anything that keeps the flavor light, sweet, sour, and fruity is fair game.
Ready to fill your pitcher? Try one of our tasty sangria recipes below, or riff on them by adjusting your wine base, types of fruit, and added liquors!
Ingredients:
Peel, core, and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, Pisco, and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger, and cloves, and refrigerate for at least 4 hours. Strain the sangria into a pitcher. Peel, core, and finely chop the remaining apple. Peel, section, and chop the remaining orange. Mix the apple and orange in a bowl. On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.
Ingredients:
In a large pitcher, combine the brandy and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the prosecco and serve as is or on ice.
Combine the wine, apple juice, and grapefruit pieces in a large pitcher. Mix well, cover and refrigerate overnight. The following day, add the orange and lemon slices to the wine. Refrigerate for another 3 hours. Add the pear and apple to the mixture, then allow to stand for a further 1 hour to absorb the flavor fully. Mix well and serve over ice.
Ingredients:
Combine the wine, brandy, ginger ale, and ice in a large pitcher and mix well. Add the orange and lemon slices to the wine. Stir and enjoy!
Ingredients:
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, wine, mango, peaches and mint, and serve over ice. (Recipe from FoodandWine.com.)
Ingredients:
Ingredients:
In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls. (Recipe from FoodandWine.com.)
Ingredients:
Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat. Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours. Transfer the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled. (Recipe from Food Network.)
In a punch bowl, combine red wine, brandy, and triple sec. Add the sliced fruit. Add club soda just before serving ladled over ice.
Ingredients:
In a punch bowl or large glass container, combine chardonnay, Grand Marnier, and orange, lime, and lemon juices. Add the sliced fruit. Serve ladled over ice. (Recipe from Saveur.)
You can grab all the essentials for these recipes or your own mix at Haskell's! Order online for curbside pickup today.