Refreshing Sangrias for Sunny Summer Dayz!

Did you know that Sangria was first introduced to the United States at the 1964 World’s Fair in New York?  It’s the Spanish version of a traditional punch made with wine, fruits and brandy. Since then, Sangrias have become exceedingly popular and it seems that every restaurant has its own version. Over the years we have come across many different Sangria recipes and thought this is the perfect time to share them. Copy, cut, clip, save or download the following Sangria recipes from our friends at Food & Wine and give them a try on a beautiful sunny summer afternoon.

White Sangria

3 pears, sliced
3 oranges, sliced
6 Granny Smith apples, sliced
24 canned lychees, drained
1 1/2 pineapples, peeled and cut into large chunks
One 750-milliliter bottle vodka
One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine

In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours. Strain the mixture into a punch bowl, discarding all of the fruit except for 18 of the lychees. Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses and garnish with the reserved lychees.

Watermelon Sangria

2 pounds seedless watermelon, peeled and cubed, plus 1/2 pound watermelon cut into balls with a melon baller and skewered on picks
1 bottle dry white wine
6 ounces vodka
4 ounces Cointreau or other triple sec
4 ounces Citrus Syrup
Ice

 In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

Mango-Peach Sangria

1/4 cup mint
1 cup Grand Marnier
2 peaches, cut into thin wedges
1 bottle Viognier
1/3 cup water
1 mango, chopped
1/3 cup sugar

 In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

Sangria Rosado

One 750-ml bottle dry rosé wine
4 ounces brandy
2 ounces maraschino liqueur
3 ounces guava nectar or juice
ice
8 ounces chilled ginger ale
8 orange wheels
8 maraschino cherries

 In a pitcher, combine the wine, brandy, liqueur and guava nectar. Refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled highball glasses. Top each drink with 1 ounce of ginger ale and garnish with an orange wheel and a cherry.

Citrus Sangria

2 oranges
2 lemons
2 bottles dry white wine 
4 tablespoons sugar
2 ounces brandy (1/4 cup)
2 ounces Cointreau liqueur (1/4 cup)
2 cups club soda or prosecco ice, as desired
Slice 1 orange and both lemons. Juice the second orange.

Combine orange and lemon slices and orange juice with the wine, sugar and liquor. Chill until ready to serve then add ice and club soda, stirring gently.

Easy Siesta Sangria

Frozen blackberries
Orange Slices
Lime Slices
Maraschino Cherries
Three Berry Shiraz
Splash of Blackberry Brandy (optional)

Fill each wine glass with a ¼ cup frozen blackberries. Pour Three Berry Shiraz over berries in glass. No need for any sugars to sweeten this wine. Top with slices of orange, lime and a cherry. Next, sit down on Siesta Key Beach and enjoy the sunset!