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 Elle Draper

Easy Sangria recipe

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Last week, while adding Spanish Flirtinis, I was horrified to discover that we hadn’t got an easy Sangria recipe on the site. Let’s amend that right now!

Easy Sangria recipe

Sangria recipes are as varied as paella and tortilla versions – with everyone having their own favourite flavour combinations and ratios. So if this isn’t the same as the one you had at Bar X on your holiday to Puerto del Carmen in 2002 – you don’t need to get all feisty in the comments… it’s just a variation.

Above all – this recipe is there to evolve with you. Up the red wine a little, or increase the orange juice – whatever you like… just make it yours. The basic mixture below should give you a good base to set off from.

Do not scrimp on the quality of your ingredients; the better the wine for example, the better your sangria will be. And if you can raid your own (or your neighbour’s) garden for home grown fruit – well that’s even better!

Sangria ingredients

  • Two bottles of decent red wine – rioja is perfect.
  • 250ml brandy.
  • 250ml of freshly squeezed orange juice.
  • Four heaped tablespoons of sugar (white is better, but only because it dissolves more easily).
  • Two unwaxed oranges – sliced.
  • Two unwaxed lemons – sliced.
  • Two unwaxed limes – sliced.
  • Two apples, cored, peeled and diced.
  • 500ml lemonade.

Method

  • Put everything except the lemonade into a large jug or pitcher.
  • Stir well.
  • For best results, refrigerate overnight – but half an hour should be the absolute minimum.
  • When ready to serve, stir in the lemonade and serve immediately.

Spain Buddy tips

  • Swap the red wine for cava and skip the refrigeration time for a super sangria de cava (my personal favourite. Obviously you need to make sure everything is good and cold first.
  • Swap the red wine for a dry white for a fabulous white sangria.
  • Swap the red wine for rosado – are you getting the picture yet?
  • Swap the red wine for cranberry juice for a non-alcoholic version.
  • There are so many variations – so just have fun with it.

The best Sangria I ever had was in a tiny bar in Oría, Almería. Often a summery drink evokes memories of beaches, sunbaked terraces, lazing on grazzy banks. This one reminds me of a bar owner who is often described as grumpy – but who always seemed to have a smile and a twinkle in his eye whenever I popped in to visit. He also makes amazing Tinto Verano and his pig’s trotters are to die for as are his callos. Do give Bar Pepe a go – it’s well worth it.

If coming from Albox, turn right at the roundabout next to the petrol station and Bar Pepe is on the left. There is plenty of free parking available. There’s a small terrace out the front and a very large function room out back. But it is being sat at the bar, chatting with the local farmers where most of the entertainment happens. Enjoy!

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One Response to Easy Sangria recipe

  1. Al Lory November 24, 2016 at 4:01 pm

    My preference for sangria produces a drink that is sparklingly clear and not muddled and cloudy like a mojito. I never use lemonaid although many Spaniards call Sangria limonada. Spot on is using a decent rioja. I like a cheap Spanish brandy such as Fundador or 103 in slightly heavier doses than the above captioned recipe calls for. The Spaniards used to call it conac but the Franchettes uinsisted the world should not market their conac term? Orange & lemon slices are good for warmer months and red apples for colder weather. Crianza grapes are far more tastier than any Spanish white for Sangria. The term itself has blood red meaning. Never, ever put limes in Sangria. If using a cheap rioja, add a small glass of cola to reduce the offensive tannin taste and smooth things out.

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