The sangria is a favorite summer cocktail from sunny Spain. With this delicious drink’s unique blend of fruit juices and liquor, how can anyone not love it? It goes excellently well with both outdoor barbeques and traditional Spanish tapas.
There are actually many different recipes for sangria, but this one is a Spanish classic.
4-6 oranges for making orange juice
1 whole orange
1 whole lemon
1 whole lime
1/2 cup white sugar
1 bottle (750 ml) dry red wine
1 1/2 cups rum (or spice rum) or Burgundy wine
Wooden spoon or spatula
Large goblets or tall drinking glasses to serve the sangria
1. Take 4 to 6 oranges, slice each in half, and squeeze them to make fresh orange juice. (You can use your juicer for this.) Strain the mixture to remove the pulp and seeds. If you are using orange juice from a bottle, you can skip this part – but I would recommend fresh orange juice if you want the best taste for your drink.
2. Chill all your fruits, rum, wine, and orange juice for a few hours.
3. Take your whole orange, lime, and lemon out of the refrigerator and slice them thinly into rounds. Place the slices in a pitcher.
4. Pour in the chilled rum and sugar into the pitcher. Keep the mixture in the refrigerator for at least two hours, until you are just about ready to serve it.
5. Before you serve the sangria, crush the fruits in the pitcher lightly with a wooden spoon, then stir in the chilled orange juice and wine. Adjust the sweetness of the mixture by adding more sugar, if necessary.
And that’s that. Pour the sangria into individual glasses. If you wish, you could garnish the goblets with slices of fruit or sprigs of mint leaves. Serve the drinks quickly, while they’re very cold.