Sangria is an alcoholic beverage made out of red wine, fruit juices, soda water, fruit, some sweetener and sometimes brandy. It is a typical summer drink in Spain and Portugal which is named after the Spanish and Portuguese word “bloodletting” due to is dark-red colour. Sangria also is popular in Spanish and Portuguese colonies like the Central and Latin America.
This drink originated in Spain and it was based on a popular 1700’s European red wine punch called Claret Cup. During those days wine and alcoholic beverages are the choice of drink as opposed to water because during those days water are unsafe to drink and contain a lots of bacteria, water on the other hand is used for bathing and cleaning. Alcohol during those days are added to water to kill the bacteria and to make it even more drinkable fruits and spices usually are added. This trend is common in Europe during those times especially on those countries where grapes are abundant, they have different versions and names for this spiced up punch and Spain called theirs as Sangria.
From its roots in Spain it then went worldwide when it was introduced during the 1964 World’s Fair in New York, the Spanish World section served this drink and the rest was history.
- 750 ml bottle red wine (Cabernet Sauvignon, Merlot or Shiraz)
- 750 ml 7-Up or Sprite
- 2 oranges, quartered
- juice from 2 oranges
- 1 lemon, thinly sliced
- juice from 1 lemon
- 1 apple, diced
- ¼ cup brandy
- ¼ cup caster sugar
- crushed ice
- Combine all ingredients in a large jug then refrigerate covered for 6 hours.
- Serve with crushed ice.