Perfect Summer Sangria

The Spaniards introduced Sangria to the U.S. for the first time at the 1964 World's Fair in New York. They served the fruity wine punch to visitors and history was made! The perfect pour for hot summer nights and lazy weekend afternoons, Sangria was an instant palate pleaser.

Recipes typically mix wine, brandy, citrus soda and fresh fruits, but sangria is one of the most individualistic drinks you can make. Combine your favorite red wine and fruits and make your own signature Sangria! Just make sure to give all the flavors time to develop and chill sangria overnight. You'll need some basic tools to correctly serve the sangria as well such as a pitcher, wooden spoon, large wine glasses. Here are some sure fire delicious recipes for a kicked up version of traditional red sangria as well as a lighter brighter white sangria:


Sangria Sabrosa:

Originally created in Rioja, the light and fruit-forward classic Rioja Tempranillo from Campo Viejo Crianza ($9.99) is the perfect wine for this kicky take on the traditional sangria recipe.

1 bottle Campo Viejo Crianza 2005
¼ cup Triple Sec
1 tsp brown sugar
1 bunch fresh basil
Juice of 2 fresh squeezed oranges
Juice of 2 fresh squeezed lemons
Juice of 2 fresh squeezed limes
6 sliced cherries
2 cans of ginger ale
1 orange sliced
1 tray ice cubes

Steps:
1. Muddle basil, sugar and triple sec in a pitcher.
2. Add the bottle of Campo Viejo Crianza and triple sec.
3. Stir in juices and brown sugar with the wooden spoon.
4. Add cherries and stir. Chill over night.
5. Add ginger ale, ice cubes and fresh fruit slices the next day 15 minutes prior to serving.


Sangringa:

(White Wine Sangria)

If you find yourself more in the mood for the lighter Sangringa, try the floral Griffigna Pinot Grigio ($12).

1 bottle of Graffigna Pinot Grigio
1/4 cup triple sec
1/2 cup of sugar
1 cup of freshly squeezed orange juice
2 oranges cubed
2 apples cubed
6 cinnamon sticks
Crushed ice
Mint leaves
1 can sparkling water

Steps:
1. Pour the bottle of Graffigna Pinot Grigio and triple sec into a ceramic pitcher.
2. Stir in the sugar and juice.
3. Add fruit and cinnamon sticks and stir again. Chill over night.
4. Add the soda, ice cubes and fresh mint leaves the next day 15 minutes prior to serving.

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About this author1

Mariela Rosario,

I'm a raging opinionista and I love to share my ramblings on everything from pop culture to food to stuff that makes me laugh & cry! I've worked in all types of media (TV, film, print) and was previously the online editor at Latina magazine before joining Mamás Latinas. On most nights you can find me working my way through my library of cookbooks or playing with my puppy Lola (my only child so far). I have a wonderful hubby who shares my passion for any and all kinds of travel. Together, we've formed a semi-professional wine drinking team.

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