source: Oprah Magazine November 2013
Sangria
Sangria (English: /sæŋˈɡriːə/ sang-GREE-ə, Portuguese: [sɐ̃ˈɡɾi.ɐ]; Spanish: sangría [saŋˈɡɾi.a]) is an alcoholic beverage originating in Spain and Portugal. A punch, sangria traditionally consists of red wine and chopped fruit, often with other ingredients or spirits.
Under EU regulations only Spain and Portugal can label their product as Sangria; similar products from different regions are differentiated in name. Clericó is a similar beverage that is popular in Latin America.
Sangria is very popular among foreign tourists in Spain even if locals do not consume the beverage that much. It is commonly served in bars, restaurants, and chiringuitos and at festivities throughout Portugal and Spain. (Wikipedia)
History of Sangria
Sangria/sangría means “bloodletting” in Spanish and in Portuguese. The term sangria used for the drink can be traced back to the 18th century.
Sangria has its historical roots in the Kingdom of León during the Middle Ages, where the precursor beverage, leonese lemonade, originated. During this era, residents of the Leonese kingdom crafted this concoction using wine, oranges, lemons, sugar, and spices. Wine lemonade has endured as a popular beverage in the region of Castile and León in Spain, gaining prominence in consumption, particularly during Holy Week.
The sangria cocktail, on the other hand, has been enjoyed since at least the early 19th century. Sangaree, a predecessor drink to sangria that was served either hot or cold, probably originated in the Caribbean (West Indies), and from there was introduced to mainland America, where it was common beginning in the American colonial era but had “largely disappeared in the United States” by the early twentieth century. Hispanic Americans and Spanish restaurants had re-introduced sangria to the U.S. as an iced drink by the late 1940s, and it gained greater popularity through the 1964 World’s Fair in New York. (Wikipedia)
Ingredients
2 bottles of dry red wine, such as Pinot Noir
4 cups cranberry juice
1/3 cup honey
1 lemon, sliced, seeded
6 ripe plums, pitted, sliced
2 cups sparkling water, chilled
crushed ice
Directions
To make this Cranberry-Plum Sangria, use 2 large pitchers to mix half of the wine, cranberry juice, honey, and lemons in each and stir until the honey dissolves. Add plums and refrigerate until chilled about 2 hours. Just before serving, add sparkling water and pour over ice.
Also, try; Maple Rob Roy recipe
makes 10 to 12 servings
active time: 10 minutes
total time: 2 hours
| Course | Drink |
|---|---|
| Place of origin | Spain and Portugal |
| Serving temperature | Cold or chilled |
| Main ingredients | Red wine and fruit |
| Cookbook: Sangria drink Media: Sangria drink | |