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Best Sangria Recipe

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  • Raymond Jan 7, 2005 10:26 AM
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Inspired by the new F&W to do some Tapas tonight at home and am thinking some tasty sangria would be nice also. Anyone have a great & easy sangria recipe, tips, etc... Thanks.

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  1. Here's my favorite, from Cooks Illustrated (paraphrased, of course).

    One bottle of inexpensive red wine
    1/4 cup sugar
    1/4 cup triple sec or other orange liqueur
    2 oranges
    1 lemon

    Slice off the ends of one of the oranges and the lemon, halve, then slice thinly. Place citrus slices in a glass pitcher with the sugar and muddle with a wooden spoon until they start to give up some of their juice. Add the juice of the other orange, the liqueur and the wine. Stir and refrigerate. It will start to taste great after about two hours, better and better until about eight hours in the fridge, then it levels off. Serve over ice.

    1. f
      farmersdaughter

      The Cooks Illustrated recipe is a good starting point, but I have a couple tips for you based on both what I have had at the home of my friends who live in Madrid and also from Penelope Casas' fine cookbook, "The Foods & Wines of Spain." Sangria often has, in addition to citrus, other fruit slices in it. The most common ones I have seen are peaches and apples, but I have also used nectarines and those work well also. Unfortunately there are no peaches or nectarines now, but you may want to add apple slices. All of the ingredients should be mixed together (including the fruit) and let them "marinate" in the fridge for a few hours. You should also add a cup of sparkling water just before serving, and serve the sangria over ice. The fruit will have quite a kick when it has absorbed some of the alcohol.

      For the type of wine, I usually use an inexpensive rioja, but Casas says to use a "dry, full-bodied red wine" from Valencia or Valdepeñas. I wouldn't spend a ton of $$ on the wine, but don't get a $3 cheapie either. Something in the $10 to $20 range should be good for this purpose.

      One other thought: the traditional drink with tapas in Spain is fine dry sherry. If you have access to a good wine store, you may want to get a bottle of that to serve to your guests as well. They might enjoy something unusual!

      3 Replies
      1. re: farmersdaughter

        I always like sangria better the next day, or at least after it's been sitting since morning.

        Stick to citrus/crunchy fruits: oranges, watermelon, pear, nectarines.

        Stay away from mushy fruits: bananas, mangos.

        If you like your drink really sweet, try 7-Up instead of soda water. It's not "right," but I like some simple syrup in my sangria. My SO finds it slightly disgusting.

        Two buck chuck from Trader Joe's is my favorite sangria wine because it's such a sweet, thick, fruity red to begin with, and I can make a lot for the price. Rosemount Shiraz from any grocery store is a little better. It goes on sale for $6 sometimes, usually more like $9. The difference is minimal IMO, so I opt for the way that lets me make three times as much!

        1. re: nooodles

          Take out the fruit and freeze any "leftovers"--nice to have on a whim!

        2. re: farmersdaughter

          The secret to good sangria is to macerate the fruit in the alcohol and sugar beforehand for several hours in the refrigerator. Then add the wine. And lastly, just before serving, add something a little bubbly if you want--in the case of tisana (a.k.a. white sangria), you would add champagne or cava. For regular sangria, here in Spain a lot of people use a little "La Casera" or a fizzy lemon beverage that isn't too sweet.

          Or you could pretend it was summer and do as they do here in Madrid and make a "tinto de verano" (red wine and La Casera) or a "clarita" (beer with a little fizzy lemon drink added).

          Or a very light beer (served on tap with lots of foam on top--is the most common tapas accompaniment here in Madrid). Or sherry. Or hard cider... In fact, almost any alcoholic beverage goes well with tapas...

          Here's a recipe I posted a while back for tisana. You could easily modify it to use red wine.

          Link: http://www.chowhound.com/topics/show/...

        3. Thanks for all the advice! Can't wait to get home & start making the stuff.

          1. I have a monthly wine tasting group that meets once a month. Whoever hosts, picks the theme. Last summer, we have a Sangria tasting. The host made 4 White Sangrias and 4 Red Sangrias. Below are his recipes - as you can see, he only used two base wines (1 red, 1 white that he got from K&L Wines in SF), the variation came from what he added.

            From his pre-tasting event research, his number one recommendation is "Don't use cheap wine!!! No, don't. Honest. No. No. No." He also mentioned that if you do one with dried fruit, give it plenty of soaking time so the fruit plumps up.

            As I recall, the favorites of the evening were: the white sangria with the pear liquor, the white sangria with the Grand Marnier, the red sangria with the cassis

            Whites
            Recipe 1:
            4 bottles Cuevas de Castilla
            2 cups Citronage Liquor
            4 Meyer lemons - sliced
            4 limes - sliced
            1 lb white seedless grapes - halved

            Recipe 2:
            4 bottle Cuevas de Castilla
            2 cups Pear liquor
            2 green pears - sliced
            4 star fruit - sliced
            2 green apples - diced

            Recipe 3:
            4 bottles Cuevas de Castilla
            2 cups Kirsch
            1 cup dried cherries
            1 cup dry apricots - diced
            1 cup dried cranberries
            1 cup dried apples - diced

            Recipe 4:
            4 bottles Cuevas de Castilla
            2 cups Grand Marnier
            2 oranges - sliced
            4 tangerines - sliced
            2 cinnamon sticks
            8 cloves

            Chill overnight and serve with club soda (plain or flavored) to taste.

            Reds
            Recipe 1:
            4 bottles Bodegas Tintoralba
            2 cups Cassis Liquor
            2 cups raspberries
            2 cups strawberries - sliced
            2 cups black berries
            1/2 lb red seedless grapes - halved

            Recipe 2:
            4 bottle Bodegas Tintoralba
            2 cups Pear liquor
            2 red pears - sliced
            4 star fruit - sliced
            2 red apples - diced

            Recipe 3:
            4 bottles Bodegas Tintoralba
            2 cups Kirsch
            1 cup dried cherries
            1 cup dry apricots - diced
            1 cup dried cranberries
            1 cup dried apples - diced

            Recipe 4:
            4 bottles Bodegas Tintoralba
            2 cups Grand Marnier
            2 oranges - sliced
            4 tangerines - sliced
            2 cinnamon sticks
            8 cloves