Last weekend I went bridal gown shopping with my best friend. I am so excited for her and we had such a great time! After the champagne and dress shopping, we decided that it was time for cocktails. It took one sip of the sangria to transport me to another place. In honor of that sangria, I share with you a recipe. I hope this brings you a little taste of Spain and Portugal if you can’t be there in person!
Sangaree (or sangre, from the Portuguese word for “blood”), as it was first known, dates back to 1736 when it was documented as a punch enjoyed in London. The original combination of ingredients was Madeira wine (a fortified wine from the Portuguese island of Madeira) mixed with sugar, lime juice, water and nutmeg. Over the centuries the recipe has been modified, but it is still the classic preparation of wine and citrus fruit that makes Sangria a firm favorite to this day.
1 orange, peeled, segmented & halved
1 C strawberries, hulled & quartered
1 C seedless green grapes, halved
1 750-ml bottle of rosé wine
1/3 C Cointreau or other orange-flavored liqueur
Juice of 1 lemon
Combine all ingredients in a large pitcher and chill in refrigerator for three hours. Add 3 cups of ice and serve in wine glasses or large tumblers, making sure that each glass has an ample amount of fruit and wine.
Makes 6 servings.