How to Make Sangria: The Best Summer Drink

When we imagine sangria, Andalucía often comes to mind, much like the feelings associated with summer. For many years, sangria has been the quintessential, internationally loved refreshing beverage, a true emblem of summer in Spain. Although it is enjoyed worldwide throughout the year, this cocktail originated in Spain to offer relief from the intense heat. So, how is it prepared? Is it easy to make at home? One reason for its widespread popularity, beyond its delightful flavor, is its simplicity in preparation. Today, we’ll delve into its origins, share tips for making it, and, of course, present the best recipes for crafting the perfect sangria.

Curiosities about sangria

•  Uncertain Origin: Although it is thought to have originated in Spain, the precise location and time are unknown, with some historians suggesting the 18th century.

• Name: The word “sangria” comes from the Spanish term for "blood," referring to its original deep red hue from red wine and fruits.

• Ingredients: Typically consisting of red wine, fresh fruit, and fruit juice, additional spirits like brandy or triple sec can enhance its flavor. Recipes vary widely based on personal taste.

• Varieties: Traditional sangria uses red wine, but there are also white or rosé versions, along with non-alcoholic options using grape juice.

• Serving: Sangria is usually served in large pitchers with ice and slices of fruit. It can be enjoyed at any time of day, but is particularly popular as a shared drink during warm summer afternoons.

• Popularity: Sangria is a very popular drink worldwide, especially in Spanish-speaking countries. It has also gained popularity in places like the United States and the United Kingdom.

• Health benefits: Sangria may offer some health benefits as it is made with fresh fruit and fruit juice, which are rich in antioxidants and vitamins. However, it is important to remember that sangria contains alcohol, so it should be consumed in moderation.

What is sangria?

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Sangria primarily consists of carbonated water or soda, red wine, sugar, lemon, and fruit pieces, with many variations incorporating different liquors. While its Spanish name is widely recognized, it also translates to “sangaree in English, meaning a cold drink diluted with water and spiced. The term is said to relate to its rich red hue, symbolizing Spanish passion and culture, though some assert that the English popularized the term in the mid-19th century.

The origin of sangria

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The exact beginnings of sangria are unclear, but historical references go back to 1788. Father Esteban Torres referred to it as a “drink invented by the British” that was popular in their colonies. Regardless of who popularised it, it became a common beverage among Spanish farmers in the 1800s, made with local wine and fresh fruits. Interestingly, some tales suggest its creation in the West Indies, where British sailors used fruits and spices to disguise alcohol and avoid bans. However, in 2004, the European Parliament ruled that authentic sangria could only be made in Spain and Portugal. Other countries can produce similar drinks but must label them as “flavored wine-based drinks.”

Sangria recipes

In Spain, there’s a saying that “each master has his own book,” highlighting that sangria recipes differ from person to person. Although every family, individual, or venue may claim their version is the original, the core ingredients are red wine, soda, and citrus peels. To create your own version, consider these basic guidelines:

• 1 litre of red wine: You don't need the best wine; a good table wine will do, such as Rioja. In Catalonia, some might prefer rosé or white wine. -

• 0.5 litres of orange soda or fizzy drink, adjusting until you achieve the desired consistency.

• Fresh fruit: Include 2 chopped peaches, 1 apple, and the juice from 1 orange and 1 lemon, along with their peels. Feel free to experiment with pineapple, strawberries, or kiwi. 

• 4 tablespoons of sugar: Adjust to your taste for the perfect blend.

• 1 cinnamon stick: Optional additions include vanilla or a pinch of nutmeg or cloves.

• A splash of liquor: Add a bit of rum, brandy, or cognac for a personal touch, but try not to mix too many types.

The key to perfect sangria is allowing it to rest for at least 2-3 hours, so the flavours can blend—ideally overnight. This gives the fruit and cinnamon ample time to infuse everything, preferably a day before serving. When you're ready to enjoy it, add some ice on top and savour the celebration at home. Success is assured.