Sangria is a wine punch typical of Spain, Portugal and Argentina. It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. A sweetener such as honey, sugar, syrup, or orange juice is added. Instead of brandy, other liquids such as Seltzer, Sprite or 7 Up may be added.
Because of the variation in recipes, sangria’s alcoholic content can vary greatly, usually from 4 percent up to about 11 percent. The ingredients in sangria vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation.
White wine can be used instead of red, in which case the result is called sangria blanca or, as in Argentina, clerico. Some recipes that use heavier reds can be lightened by mixing a bottle of white in the mix. In some parts of Southern Spain, sangria is called zurra and is made with peaches or nectarines.In most recipes, wine is the dominant ingredient and acts as a base. In some regions of Portugal cinnamon and “medronho” (the fruit of strawberry trees) brandy are used.
1 orange, sliced
1 bottle of cheap but nice Spanish red
400ml Spanish rose
50ml marsala, madeira or malaga
Seasonal fruit, to finish
500ml orangeade, preferably of the less sweet variety, chilled
Put the orange slices in the bottom of a large jug or bowl, and muddle, or squash, using a wooden spoon or similar. Add the wines and spirits, cover, and leave in the fridge to get to know each other for at least an hour.
Add the fruit and, if your jug is large enough, the orangeade, and serve over ice. If not, serve the orangeade separately, for people to top up with (which runs the risk of being left with lots of mixers, and some very drunk guests).