After humble beginnings in Spain hundreds of years ago, the popularity of this sweet, refreshing beverage spread through the world, first reaching the US in the 1800s. Many aristocrats indulged in this nectar of the Gods, and its remains a favorite.
Try these two sangria recipes to see why. The Prosecco is best during the day, while the Crimson is perfect at night. Serve both varieties over lots of ice in large glasses, from a fun glass pitcher that shows off all the rich colors.
Pairs well with shrimp cocktail, grilled fish and salads
1 bottle chilled Prosecco
1 bottle Riesling, Chen Blanc or Moscato
64 ounces white grape juice
4 ounces apricot brandy
32 ounces ginger ale
1 cup simple syrup (1/2 cup sugar, 1/2 cup water)
Juice of two lemons
1. In a large glass pitcher, combine Prosecco, Riesling and Chen Blanc or Moscato.
2. Add juice, brandy, ginger ale and simple syrup.
3. Finish with lemon juice and garnish with sliced or diced fresh seasonal fruit (peaches, nectarines and raspberries are particularly delicious).
Pairs well with grilled gourmet burgers, nachos and tacos
2 bottles shiraz or merlot
32 ounces orange juice (freshly squeezed or from your grocery's refrigerator section)
2 cups simple syrup mixture (1 cup sugar and 1 cup water)
32 ounces 7-up
32 ounces white grape juice
1 cup brandy
1 cup Triple Sec
1. Combine all ingredients.
2. Garnish with apples and grapes of any kind. Different color combinations are fun for extra eye appeal.
Be forewarned: The above sangrias can cause warm red ears and cheeks -- and loads of fun and laughter.
Want more sangria recipes?
For even more sangria recipes to experiment with, try these!