I do believe Spanish Sangria is one of summer’s perfect drinks. While I find it’s perfectly acceptable made with the traditional Spanish fruit – (oranges, apples, lemons, and limes) – I much prefer an Americanized version laden with summer stone fruit and berries… in this case, lovely cherries, blackberries and sliced nectarines – a few of my personal faves.
I’ve been obsessing over Sangria all summer – ordering it when we go out to eat, and fiddling with various versions at home. I haven’t tired of this fabulous punch yet, and I have come to a few conclusions along the way.
First – No simple syrup. I find it makes the drink far too sweet. (And huge apologies to my neighbors, who were subjected to one of my overly sweet concoctions in June – yikes! Really, I thought that recipe from the Internet would be awesome…)
Second, the red wine version rules. Not white, not rose. I read recently that Sangria got it’s name from the Spanish world sangre (that would be blood) because of it’s deep red color. Makes perfect sense, but really?
So I wonder, do we need a new name for the white-wine version? Sorry, I digress…
Finally, during the summer, I like sangria topped with a bit of sparkling water – not essential, but it’s a bit lighter that way.
For your next gathering, mix up a pitcher or two of this fabulous punch… it’s easy, and so impressive. Salud! It’s great fun to serve Sangria with Tapas – Empanadas are especially popular at House Morell. Having said that, Sangria works will with grilled meats or burgers as well…
Whatever you choose to serve it with, enjoy, and Salud!
Cherry, Blackberry and Nectarine Sangria
- 1 cup fresh cherries, pitted
- 1 cup blackberries
- 1 nectarine, pitted and cut into 1/2-inch cubes
- 1/2 cup orange juice
- 1 bottle dry and fruity red wine
- 1/4 cup Triple Sec
- 1/4 cup brandy
- Sparkling water and ice, to taste.
Combine the cherries, blackberries, and nectarines in a pitcher and muddle them until the juices are released. Add the wine, Triple Sec, brandy, and orange juice. Cover the pitcher and refrigerate for at least 4 hours or up to 24 hours. Serve over ice, and with a splash of sparkling water.