What do you think of when you think of Sangria? I think of mellow evenings, fiery skies, white washed villas and crashing waves. Oh but to dream. Although I live in southern Spain, I have to be honest and admit I never ever have Sangria when out. Ever! It seems to be mostly a beer, wine and sherry drinking culture around here. The sangria is left to the novels, imaginations, and postcards.
All that being said, without imagination, what are we left with? So dream on I say. Break out the sangria for your next get together, put on the flamenco music, and cook up a payella. Live the dream folks and drink sangria!
Note: You can use other fruit in addition or in place of the oranges and lemons. Limes also make a great addition as well as apples.
I think soaking the fruit in the brandy before hand, helps give the sangria a deeper flavour. If you prefer, you could skip this step and go straight to chilling it for an hour in the fridge. It won't make a huge difference, but it is somewhat notable. It is also a good idea to slightly squash or crush the fruit. This will help the flavours blend better in the sangria.
I used a dry Rioja in this sangria. You can read all about that wine here, if you feel so inclined. Living in this region, we have huge access to some great wines at even better prices. You can even go so low as €2.50 for a pretty decent bottle of the red stuff. Not bad at all. After just coming back from visiting my family in Newfoundland, I have a new appreciation for the prices of wine here in Spain. I remember when the Euro came in back in 2002, we were all complaining about how prices jumped overnight, and having to pay €2 for a bottle of red seemed unthinkable. It's all relative though, and it is a bit cheaper than $15 for an equivalent wine. So, no complaints here!
Makes one pitcher / Prep time: 15 minutes / Chill time: 1 1/2 hours
1 Bottle Rioja (red wine, dry)
1/4 Cup/60 ml brandy
1/4 Cup/60 ml Cointreau
1 Cup/240 ml Orange juice
1 Cup/240 ml carbonated water
3 Tablespoons sugar
2 Oranges, halved and cut into slices
1 Lemon, halved and cut into slices
Extra fruit slices for garnish
Soak the fruit in the brandy for about 1/2 hour and set aside.
In a large pitcher, add the wine, Cointreau, orange juice, sugar and brandy with soaked fruit. Stir well and put in the fridge for about an hour to let the flavours blend. Remove from fridge and add the carbonated water. Serve over ice with orange or lemon slices for garnish.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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