Summer is in full swing and if you’re anything like us, when you’re not shopping you’d like to be sitting on a sunny patio somewhere sipping something cold and fruity. We’ve got you covered. Whether you are entertaining friends, or you just want to try something different, these five sangria recipes will certainly add a little flavour your weekend!
WHITE SANGRIA
INGREDIENTS
Serves 8
1 green apple, cored
1 small pineapple, peeled and cored
1 mango, peeled and pitted
1 bottle (750 ml) slightly off-dry Riesling (suggestion: Gehringer Reisling from British Columbia)
½ cup (125 ml) pisco (suggestion: Capel Premium from Chile)
1½ cup (375 ml) orange-flavoured liqueur
2 cups (500 ml) apple juice
½ cup (125 ml) lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
INSTRUCTIONS
1. Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid
except for soda water. Sir well, cover and refrigerate overnight so the flavours have a chance to marry*.
When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Add
ice and top with soda.
2. Sangria should sit overnight or for at least six hours to infuse flavours.
RED SANGRIA
INGREDIENTS
Serves 8
1 red apple, cored
1 pear, cored
1 orange, peeled and seeds removed
1 bottle (750 ml) Rioja wine (suggestion: Rioja Reserva – Antano from Spain)
½ cup (125 ml) brandy (suggestion: Torres – Solera Reserva 5 from Spain)
½ cup (125 ml) orange liqueur (suggestion: Cointreau)
2 cups (500 ml) orange juice, freshly squeezed and strained
½ cup (125 ml) fresh lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
INSTRUCTIONS
1. Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher.Add all the liquid
except for soda water. Stir well, cover and refrigerate overnight so the flavours have a chance to
marry. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and
fruit. Then add ice and top with soda.
2. Sangria should sit overnight or for at least six hours to infuse flavours.
BLOOD ORANGE SANGRIA
INGREDIENTS
Serves 6 to 8
1 stalk lemongrass, outer tough leaves removed, finely chopped
6 to 8 fresh mint leaves, plus extra for garnish
2 tbsp (30 ml) fresh lemon juice
2 cups (500 ml) chilled dry Riesling (suggestion: Riesling – Bend In The River from Germany)
2 cups (500 ml) chilled blood orange juice, fresh if possible
⅓ cup (75 ml) fresh grapefruit juice
¼ cup (60 ml) fresh lime juice
2 cups (500 ml) chilled sparkling wine (suggestion: Jaume Serra – Cava Cristalino Brut from Spain)
Blood orange wheels, for garnish
INSTRUCTIONS
1. Into a large pitcher, place lemongrass, mint and lemon juice and muddle until mixed. Stir in Riesling and
blood orange, grapefruit and lime juices. Place in refrigerator to chill and infuse for at least a ½ hour to
up to 2 hours. Strain into a clean large pitcher.
2. Pour ¾ cup (175 ml) citrus mix into ice-filled glasses. Top each with sparkling wine and garnish with
orange wheels and mint.
CRISP, WHITE SANGRIA
INGREDIENTS
Serves 1
2 cups (500 ml) white grape juice, divided
¼ cup (60 ml) berry sugar
1 bunch fresh mint
1 x 750 ml bottle dry white wine (suggestion: Sauvignon Blanc – Wise Owl from New Zealand)
1½ cups (375 ml) unsweetened apple juice
1 lime, juice only
2 limes, thinly sliced
1 cup (250 ml) seedless green grapes, halved
1 x 750 ml bottle soda water, chilled
1 green apple, cored, cut into thin wedges
INSTRUCTIONS
1. In a small saucepan over medium heat, combine 1 cup (250 ml) white grape juice and berry sugar,
stirring to dissolve sugar. Remove from heat and stir in 2 mint sprigs. Bring to room temperature.
2. In a glass jug or container large enough to hold 8 cups (2 L), combine cooled and remaining grape juice
with several more sprigs of mint, wine, apple juice and lime juice. Refrigerate overnight for flavours to
meld.
3. When ready to serve, remove mint sprigs. Place several lime wedges in a sangria pitcher. Add half the
grapes and a couple mint sprigs.
4. Pour half the sangria mixture into pitcher and top with chilled soda water.
5. Serve sangria over ice in cocktail glasses, garnish with lime and apple wedges and a sprig of mint. Makes
about 10 cups (2.5 L)
ROSÉ SANGRIA
INGREDIENTS
Serves 8
2 peaches, peeled and pit removed
2 nectarines, pits removed
8 strawberries, hulled
1 bottle (750 ml) fragrant rosé wine (suggestion: Road 13 – Honest John’s Rose from British Columbia)
½ cup (125 ml) gin (suggestion: Hendricks Small Batch from the United Kingdom)
½ cup (125 ml) peach schnapps (suggestion: Mcguinness Peach Schnapps from Canada)
2 cups (500 ml) cran-strawberry cocktail
½ cup (125 ml) fresh lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
INSTRUCTIONS
1. Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher.Add all the liquid
except for soda water. Stir well, cover and refrigerate overnight* so the flavours have a chance to marry.
When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Then
add ice and top with soda.
2. Sangria should sit overnight or for at least six hours to infuse flavours.
Special thanks to Signature BC Liquor Store for providing the recipes,
This post intended for those of legal drinking age. Please drink responsibly.