Sangria about sangria

The word sangria comes from the Spanish sangre meaning blood.

Tourists in bars, or restaurants in Spain imagine sangria to be a real taste of Spain. However in Spain, sangria is most typically served at informal social gatherings, much like punch. When prepared in bars and restaurants, it is often for the benefit of tourists. In this setting, sangría is often served in 1-litre pitchers large enough to hold a bottle of wine plus the added ingredients.

The ingredients in sangria vary, particularly in the type of fruit used, the kind of spirits added (if any). White wine can be used instead of red, in which case the result is called sangría blanca. In some parts of southern Spain, sangría is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base

Sangría ( 8 persons): • 3 litres of red wine. • 1 litre of lemonade • 1 glass of brandy (cognac). • 1 glass of liqueur (Tía María). • 2 peaches. • 1 apple. • 1 orange. • 1 lemon. • 1 chunk of cinnamon. • sugar. You wash all the fruit and cut it in chunks. Add the wine and leave it for some hours so that the wine absorbs the flavour of the fruit. Add the other drinks, mix all very well and cool it. To be served with ice-cubes and some of the fruit chunks.

Glass of sangria with pitcher