Sangria, that inviting warm-weather pitcher drink, can be the cornerstone of casual summer gatherings. With my first sip of sangria, I became an enthusiast. It was decades ago, in a sunny garden at the Hotel Ritz in the heart of Spain’s capital city of Madrid, that I first downed the blood-red libation.
Every drop of the chilly, wine-based concoction was consumed with post-siesta vigor; a combo of fruit juice, and cut-up fruit teamed with the wine, plus something effervescent and a smidgen of liqueur or brandy. I’d always assumed that the stirred-in-a-pitcher drink originated in Spain. But many sources trace its origins to the Caribbean as far back as the 17th century, noting that it became the national iced drink of Spain in the 20th century.
It’s such a host-friendly libation. Having a pitcher of sangria ready when your guests arrive eliminates last-minute cocktail chores. The bubbly element and ice can be added just before serving.
Here are recipes for some of my favorites: Summertime Sangria A glass of sangria on a hot day is such a refreshing treat. This version is a classic combination of red wine and sparkling water augmented with plenty of tasty fresh berries and stone fruit. Salted almonds are an appealing accompaniment, as are Pepper Spiced Candied Pecans (recipe included).
Yield: 10 servings INGREDIENTS 6 tablespoons water 5 tablespoons sugar 1 cup blackberries 1 cup blueberries 1 cup pitted cherries 1 cup diced, pitted peaches 1 orange, unpeeled, cut in half.
