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Sangria recipes

post #1 of 6
6/6/08 at 3:18pm
Thread Starter 
I am thinking about making white and red sangrias for an upcoming get-together. I've got several 'normal' reds, as well as some blackberry and cranberry wine that someone gave me. Would those be too fruity to start the mix with?

Your favorite recipe/s appreciated.
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post #2 of 6
6/6/08 at 4:01pm
I've played around with different sangria mixes but always come back to using a rioja as the base. The fruits can be up to you but I like a mix of apples, oranges, and grapes. For a "good" batch, I'll leave the mix sit a few days before serving.
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post #3 of 6
6/6/08 at 4:05pm
I think the fruit wines might be a bit sweet, but mixed with a drier red and maybe grapefruit or something along those lines to add some acidity, that could work.
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post #4 of 6
6/6/08 at 4:09pm
I believe this is a key component of making sangria, regardless of the recipe: always mix the sugar and the fruit together first and allow these two ingredients to sit for a good 30 minutes to an hour. The sugar will pull juices out of the fruit and will better utilize their flavor.
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post #5 of 6
6/6/08 at 5:30pm
This is a good site for recipes
http://sangriarecipes.org/
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post #6 of 6
6/9/08 at 9:37am
Raspberries are always worth trying.

I rinse them with warm water, drain, then mash them up with the sugar. This creates a sludge at the bottom of the pitcher, but the flavor it gives well worth it.

You also have some wiggle room with the sweetness. After you make a brew and sample it, then make the decision of adding a bit more sweetness with ginger ale, or not, with something like st. pellegrino. Better yet, have your guest decide.
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