It is said that sangria’s history dates back 2,000 years. In the 18th century, they grew in popularity in places like Spain, Greece, and England, and by the mid-’60s in the United States. Today’s endless variations are probably a great departure from the original recipe, but it’s tough to go wrong with a drink that lends itself to so many fresh fruits and wine varieties.
When taking advantage of the endless combination options that summer’s bounty provides, keep a few things in mind to make a killer sangria. For starters, use fruit that will flavor the wine and spirits, not just look pretty. Fruits with skin such as whole grapes, whole blueberries, or cherries won’t impart flavor unless they are cut, crushed, or puréed.
The time your fruit spends melding in the wine is important to consider also: Too much time, and the fruit will begin to soften; too little time, and your sangria may not develop as deep a flavor as you want. The benefit to using fresh fruit, rather than a sugary fruit juice, is in the fullness. Eight to 12 hours for melding is ideal. If you’re using just citrus, a bit longer is appropriate (stone fruits, apples, and berries break down much faster).
When choosing fruit, you’ll also want to consider the balance of colors and flavor. Do you have enough citrus to offset your sweeter ingredients? Are your berries and stone fruits complementing one another? Will you use red or white wine? A tip: red wines are bolder and can handle bolder fruit flavors and spirits, while whites are lighter and tend to absorb other flavors a bit more.
Lastly, put your aging fruit to good use. Sangrias are a great excuse to use up fruit that might be too soft to enjoy on its own (you know, the kind that sits in the fridge a bit too long because you got excited at the farmers’ market and bought too much at once?). Apples that are too soft or grapes that have lost their “pop” are perfect for slicing and adding to a pitcher of sangria.
Try these sangria recipes and add in the slushy for good measure on a hot day. Happy sips!
