A quintessential summer cocktail, sangria is an easy and fun drink that can be made on the fly or prepared ahead of time.
Traditional sangria originated in Spain and was typically paired with wines from that region, such as a Spanish Granach, says Craig A. Witzke, owner of the South Side Wine & Spirit Shoppe in South Glastonbury.
"A granache is very fruit forward but low on tannins" which makes the sangria more flavorful, Witzke says.
Sangria recipes typically include wine, fruit juice (often orange juice), fresh seasonal fruits and something to make the drink "bubbly" Witzke says, such as club soda or even Presecco. To add more sweetness, he says, try adding some agave syrup or even maple syrup - usually better suited for fall sangria recipes that include apples and pears.
You can also kick up the alcohol content by adding brandy or triple sec to the recipe, Witzke says.
Here's a recipe, courtesy of the Woodbridge family of wines, that you can try.
INGREDIENTS
- 1 cup fresh strawberries, thinly sliced
- 1 Fuji apple, thinly sliced
- 1/2 cup whole fresh basil, stems attached
- 1-2 Tbsp elderflower cordial, to taste
- 3 cups Woodbridge by Robert Mondavi White Zinfandel, chilled
- Raspberry seltzer water, to finish and to taste
- Lemon sugar, for rimming glasses
DIRECTIONS
In a large pitcher, combine the fresh sliced strawberries, sliced Fuji apple, basil, elderflower cordial, and White Zinfandel wine. Refrigerate the mixture for 10-15 minutes. Add in the seltzer water; give it a gentle mix with wooden spoon just before serving. Top with fresh basil to garnish and some lemon sugar to rim the glass. Serve in Mason jars or wine glasses. For a fun touch, use short and stemless wine glasses with paper straws. Add an ice cube or two if desired. Makes 4-6 servings.