Sangria on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/sangriya/

      Notes on ingredients:

      Wine. Traditionally, red dry wine is used for sangria. The best varieties are Cabernet Sauvignon, Merlot, Tempranillo. There’s no need to buy expensive wine for this drink – it’s diluted with fruit juices and flavors anyway.

      Fruits. The classic set of fruits for sangria includes orange, apple, lemon or lime. Other fruits such as peaches, raspberries, grapes, etc. are optional ingredients that you can experiment with to enhance the aroma.

      Spices. Cinnamon, which is featured in the recipe, is the most common option for flavoring sangria. I would even say it’s essential. If you want to achieve a more spicy aroma, you can also add star anise and/or cloves.

      I highly recommend using whole spices rather than ground.

      Strong alcohol. Added to sangria when you want to deepen the flavor or increase the alcohol content slightly. Usually, brandy is used, but orange liqueurs like Cointreau or Triple Sec, dark or golden rum, gin, or red vermouth also work well.

      Strong alcohol is optional, so if you don’t have any on hand or prefer a lighter sangria, simply skip this step.

      Sugar. Regular white sugar is more than enough. The recipe provides an approximate average amount, which you can adjust up or down to your taste.

      Can you make non-alcoholic sangria?

      Of course! If you have non-alcoholic wine available, use the same varieties as regular wine. You will get a delicious, refreshing, non-intoxicating drink.

      Grape juice cannot be used as a substitute in this case, as it will result in a significantly different beverage that shares little in common with sangria’s flavor.

      Let's proceed to the preparation.

      Mix sugar and cognac in a large bowl. Add thinly sliced fruits.

      Stir and refrigerate – preferably overnight.

      Chill the wine.

      Pour the contents of the bowl into a pitcher, add cinnamon, and pour in juice and wine. Let sit for about 15 minutes to allow the cinnamon to release its aroma.

      Place ice in glasses and pour the sangria.

      Enjoy your rest!

      This sangria recipe has been tested and prepared by Chef Tatyana Nazaruk, author of Delicious Blog.

      Would you like to thank? It’s simple!