Rose Sangria Recipe (Video) - A Spicy Perspective (2024)

FAQs

How do you spice up a bottle of sangria? ›

Use a different liqueur: If brandy isn't your thing, cognac or orange liqueur (such as Cointreau, Grand Marnier or Triple Sec) are also popular additions to sangria here in Spain. Add different fruit: Sangria is the perfect use for leftover fresh or frozen fruit, so feel free to add in whatever you have on hand.

Combine the rose, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, and plums, cover, and refrigerate for at least 2 hours but preferably overnight.

My sangria is delicious straight up or topped off with a little bubbly water to dilute the alcohol a bit and add some fizz. I'm pretty sure it'll add some fizz to your life even without the bubbly water. In a blender puree the peaches until smooth and pour into an ice cube tray.

Sangria is as sweet as you make it. As a general rule, it's going to be fruity, so start with a dry red wine to keep that sugar content down. Pick fruits that lean more tart than sweet (like Granny Smith apples rather than white peaches), add more acidic juice like lemonade, or simply don't add sugar to your mixture.

Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds. Add orange juice and brandy and muddle again to combine for 30 seconds.

If you taste the sangria just after mixing it, you'll probably think it tastes harsh or unbalanced. After a night in the fridge, it will taste mellow and juicy. Sangria gets better and better as it sits.

Sangria, wine mixed with fruit, has always been legal and available. The issue comes about when Sangria is mixed with brandy or other spirits that raises the alcohol content of the drink. Alcohol-boosted Sangria was illegal because of a 1934 law formed post-prohibition to keep the percentage of alcohol low in drinks.

Even with the brandy, all of the nonalcoholic ingredients balance it out to produce a drink that's about the same strength as a normal glass of wine. On average, this rosé sangria should mix up to 9 percent alcohol by volume (ABV).

Here is a rough guideline: EU law says bottles from Spain are limited by law to less than 12% alcohol by volume (ABV). Bottles produced in the U.S. usually have between 5% and 15%. Sangria made with red wine is usually stronger than white wine punches.

In short: It can get you very drunk. Embarrass-yourself drunk.

Is sangria healthy for you? ›

Sangria contains all the properties and benefits of red wine. Thanks to its powerful antioxidants, polyphenols and flavonoids protect cells from aging. And also has resveratrol is a substance having the grapes that protects against inflammatory processes in the body.

The best wine for sangria is Garnacha (also called Grenache) or Pinot Noir. Garnacha comes from Spain, so it's my top pick for authentic Spanish sangria! Choose an inexpensive wine (under $20) that you would enjoy on its own.

Pinot Noir, Zinfandel, and any red medium-bodied varieties from Spain such as malbec and grenache are all solid options. If you're having difficulty choosing, stick to an easy-to-drink red blend. An even-flavored, well-rounded wine won't steal the show from the extra ingredients added to your homemade sangria.

Sangria will last for about three to five days in the refrigerator if stored in an airtight container. It will only last for a day or two if stored in the pitcher covered with storage wrap, so we recommend moving it to an airtight container if you don't plan on drinking it all within two days.

Throw in some fruit

Add any fruit from berries to apples to pineapple, and you've got homemade sangria.

Due to its refreshing and fruity nature, sangria pairs best with salty, smoky, and even spicy dishes. Luckily, cheese comes in all shapes and sizes and typically goes well with at least one or two dishes. The most important thing to remember when pairing with your red or white sangria – the earthier the better.

However, Sangria has wine and fruit in it - and these things tend to decay in warmth. Wine becomes vinegar rather quickly once exposed to air. Fruit of course gets mushy and falls apart. It's really in your best interest to keep your Sangria in the fridge at all times - and use ice cubes when it's out on the table.