Hello all,

2 summers ago I stayed in Marbella for 3 weeks for a Vaca from the Boston hustle and bustle.. While lounging on the beach all day, I aqquired a taste for Sangria. I have searched high and low here in Boston as well as NYC for some tasty sangria, but have come up short. So I have decided to come to you, the fine people of Madridman.. I will be heading out to my friends in Beverly Hills this weekend for a week, and want to make my own Sangria for lounging by the pool. Would someone be so kind to let me know the recipes that are used in Spain to make the Sangria I long for? All the alcohols, soda waters, fruits, I need it all people

Thank you so much
Tadd

Tadd, here's my recipe - although, I'm sure you'll get several responses that differ. Sangría is like paella - everyone claims that their province/city invented it and that they have the best recipe. The one below has origins in Huelva, I will assume (as I do).

2 bottles of red wine (some say they should be of good quality, but really, any will do)
8 ounces of brandy
4 ounces of gin
2 bottles of club soda
1 cup of orange juice
3 chopped apples (try to peel it in one go and save the spiraled peel)
3 chopped peaches (they should be a little unripe)
1 chopped orange (peeled like the apple)
1 lemon (sliced)

Don't forget the aromatics!

In a saucepan, heat:

2 cups of white wine
20 cloves
1 cinnamon stick
Peel of one orange, one lemon
Don't let it boil, but heat it for 20 minutes
Cool and refrigerate for at least 2 hours
Pour mixture through a sieve and add to your sangria

Sugar to taste (1 to 2 cups should do)

Enjoy!

Silvia

Sacrilege! Heresy! Adding gin to a sangría...

As Silvita said, I have the true and original recipe for sangria:

1 bottle of red wine
Hald a glass of rum
A glass of orange juice (if it is of valencian oranges better!)
Half a glass of lemon juice
Two chopped apples (including the peeled skin)
A chopped peach
Half a glass/A glass of sugar
A cinnamon stick

Mix it all and serve it very cold!

Making sangría is an art You should taste it and add ingredients on the move. Everyone has his own recipe. I've seen people add vodka, champagne, gaseosa, fanta limón, pineapple, and lots of extrange things to it. So just try! (Don't add ketchup or barbacue sauce, someone told me it was awful :p )

Fernando

Ketchup hahahaha

Thanks to the both of you for the info!! My mouth is watering here at work!!!!

At a great restaurant in Madrid last summer I watched the bartender make about 50 pitchers of sangria - but it was made with vermouth. Of course I had to try it. It was pretty good. Anyone have a recipe for that?

A very good friend from Malaga once told me, "you can't mess up sangria, whatever you put in it-it's going to be good." And you know what? He was right.

I would go with basics:

Red Wine
Apples
oranges
lime

I like to add whatever fruits are in season. In a batch I made last week, I added grapes, pears and cantaloupe (not too ripe). And, of course, for an added depth- add brandy. If you want it sweeter, add 7up instead of sugar (personal preference). I never measure, I just go by taste and feel.

Best of luck and enjoy. Chin Chin!

You guys are making this way too complicated..

This recipe comes from our cousin Fausto who lives in Almeria.

50% red wine
50% champagne (Cava...whatever)
lemon wedges
orange wedges
sweeten to taste

No hangover...or as Fausto says "No resaca".

Buen provecho

During the Siege of Madrid, Sangria was called limonada: Squeeze a few lemons into a crock, then cut up and add the rinds; add a cup of sugar (if available) for 2-litres of wine; and add 2-litres of ordinary red wine (10-12 grados). Let the mixture set for several hours, then add gaseosa (and ice, if you like it cold). That's your basic lemonade.

If you want to give it a little 'kick,' add 500ml of Brandy before adding the gaseosa and ice. You may also add any other ripening fruits you may have, especially if there is no sugar available as was the case during the Civil War. But then it will take longer for the wine and the fruits to 'work.'

Some people add other liquors (gin or vodka) for the same extra 'kick' the Brandy gives but I prefer a purist approach (wine & brandy only).

Here in the U.S. I sometimes substitute Collins Mix for the gaseosa; other times I use 7-up or Sprite.

Without the aromatics, the drink is called "Tinto de Verano." jajaja

O.k. guys sounds crazy but work with me. I know it defeats the purpose of what sangria is but does anybody have a recipe for non-alcholic sangria?