Sangria is a very popular low-alcohol drink that originates from Spain. The Spanish know the heat, so they know how to cool down properly on hot days. Sangria gets its name from blood (meaning bleeding in Portuguese) and is colored red accordingly. The foundations of this Spanish drink are wine, brandy and fruit.
Sangria it is refreshing alcoholic drink with fruit, red as blood, which must have been caused because the wine was not drinkable enough. We know many derivatives, but no sangria today is created without wine, fruit/juice and spirits. It is like goulash. It is best a day or even two after we have prepared it. This does not mean that we cannot eat it immediately, and taste it over time acquires more nobility.
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We recommend using it when preparing sangria hard fruit, so that this does not break down immediately and the drink does not become cloudy. If you want to make it more aesthetically pleasing, you can prepare it in a hollowed out watermelon, and use its meat in a drink.
Recipe for homemade sangria:
Ingredients for homemade sangria:
- 1 l of red wine
- 1 dl of rum
- 1 liter of juice
- 2.5 dl of pineapple compote
- 2 kiwis
- 2 apples
- 3 oranges
- 2 to 3 bananas
- 1 pear
- 20 dag of grapes
- 20 dag of sugar
- 2 teaspoons cinnamon (omit this if you omit the apple)
The process of making homemade sangria:
Wash, peel and cut all the fruit into the smallest possible pieces. Then pour wine and juice over them and add sugar. Finally, stir in rum and cinnamon and "whiten" with ice cubes. Place in the refrigerator and serve cold. Cheers!
