Monday, October 27, 2014

Sangria ~ Anyone?

Anyone have a good recipe for Sangria?   

We enjoyed this refreshing drink so much while in Spain.  But it's sort of like Grandma's chicken soup ~ everybody's Grandma has their own version.  

We discovered that it was much better in the northern regions of Spain than the south.   Barcelona, Madrid, and Segovia all served up the most wonderful versions of this icy fruity drink.  

Deep purple color, lots of flavor-packed fresh fruit.  

But down south, in Seville and along the coast.  Oh yuck!   It's pale,  it's weak, it looks sort of anemic.   The fruit here (usually an apple) is chopped in little pieces instead of nice big slices of citrus.  Very disappointing!  We stopped ordering it after the first couple of days down south.   They all seem to use the same Grandma's yucky recipe.

So is it the type of wine they use that makes the difference?  Is it the type of fruits they use?  

I'm now on a hunt now to re-create the fabulous nothern-style Sangria before I throw my first International dinner party from Spain.  

Anybody have a tried-and-true recipe you'd be willing to share?


  1. I have the same problem, Sherrie. Have tried numerous recipes and somehow, they always disappoint just a little bit. I vastly prefer the red wine versions over white, but can't quite replicate what I remember of the Sangria in Spain. I did find adding a few ounces of Gin to a batch based upon Sangiovese changes its complexity and character (a trick from my bartender hosts in Torremolinos) but I'm still working on it as well.

    Good luck, and if any of your readers share a good recipe I hope they'll let you pass it along to us all.

  2. I don't seem to have that recipe, I think it's filed with all my seafood recipes

  3. Oh my J and I are laughing here! J pulled out our go to favorite sangria recipe from several years ago and I prepare to write it here. I immediately recognize the notes, very detailed and specific. I realize the YOURS! So, I will post my second favorite sangria recipe! However, I may take a breK and make yours before I continue! As, I have been harvesting my herbs and feel like a Chardonnay sangria with all those fresh berries and fruits!🍓🍑🍊🌿

    1. OK, that really is pretty funny! I remember that white version from back then, it's more of a California Sangria. Very refreshing in the summer with California fresh fruits!

  4. Red Wine Sangria
    Serves: 4, or 2…
    1 bottle red wine, such as Rioja (or inexpensive Cabernet that you bought but it just doesn’t cut it as it isn’t 100% Cabernet…)
    3 ounces brandy
    2 ounces 100% cranberry juice
    2 ounces orange juice
    1 1/2 ounces Triple Sec
    1 & 1/2 ounce simple syrup (or more if you prefer your sangria a bit sweeter – taste first)
    1 orange, halved and thinly sliced
    1 lemon, halved and thinly sliced
    1 lime thinly sliced
    1 pint berries (blackberries, or mix of whatever you have)
    1 cup Vernor’s Ginger Ale – stir in right before you serve it.
    (I sometimes add one medium apple sliced - such as red delicious or Fuji. Sweet ones. It’s pretty in the servicing pitcher.)
    • I like to add about 4 droppers full of Bittercube Cherry Bark Vanilla Bitters (from “The Meadows” on Mississippi Ave in Portland, OR - but some are not a fan of this (J) so perhaps best added individually to your own glass full (couple drips).)
    Combine all ingredients except ginger ale in a large pitcher, cover and refrigerate for at least 4 hours and up to 48 hours to allow the flavors to meld.
    Right before you serve it, add the 1 cup ginger ale, stir, serve!

    1. Thank you for this! I will try it right away, before the memory of those Spanish Sangria's leaves my tastebuds.......

      I saw one on the cooking channel the other day, it looks similar. I will try that one, too, before I post it.

      And SA promised to send me her favorite once she got back from Hawaii.

      Hmmmmmm......sounds like a lot of Sangria. I might need some help here with the taste testing, Sangria anyone?!?


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