Recipes: Sangría Roja & Sangría Blanca
Perfect for sipping during the summer heat, whip up a few pitchers of these sangrias for warm-weather gatherings large and small.
SANGRÍA ROJA
Yield: 1 32-ounce pitcher
13 ounces young red wine from Ribera del Duero (about half of a 750ml bottle)
9 ounces Sangría Base (see recipe below) 10 ounces soda water
For Garnish
4 each lemon wheels, mint sprigs, orange peels, and berries (raspberry, blackberry, etc.)
Combine wine, sangría base, and seltzer in a pitcher. Fill 4 glasses with cubed ice, and pour sangría into each. Place lemon, mint, orange peel, and berry on top. Serve immediately.
Sangría Base
2.25 ounces simple syrup
4.75 ounces Sangría Syrup (see recipe below)
1 ounce sherry brandy
1 ounce dry gin
Combine all ingredients and mix well. Set aside until making the sangría.
Sangría Syrup
Makes 1 quart*
3 cups orange juice
3⁄4 cup lemon juice
3.5 ounces sugar
1 bay leaf
5 juniper berries
10 black peppercorns
1 cinnamon stick
2 cloves
1 bunch fresh mint, destemmed Zest from 1 orange
Zest from 1 lemon
Directions
Combine all of the ingredients in a medium saucepan and bring to a simmer, stirring constantly. Once the sugar has dissolved, remove from the heat and allow to cool. Strain through a fine sieve and store in sealed container until ready to use.
*This recipe makes enough syrup for a few batches, but it can be used for many types of sangría. Store in the refrigerator in an airtight container for up to a week.
SANGRÍA BLANCA
Yield: 1 32-ounce pitcher
13 ounces Rueda Verdejo (about half of a 750ml bottle)
9 ounces Sangría Base (see recipe above)
10 ounces soda water
For Garnish
4 each lemon wheels, lemon verbena sprigs, and orange peels
Combine wine, sangria base, and seltzer in a pitcher. Fill 4 glasses with cubed ice, and pour sangría into each. Place lemon, lemon verbena, and orange peel on top. Serve immediately.
Sangría Base
2.25 ounces simple syrup
4.75 ounces Sangría Syrup (see recipe below)
1 ounce sherry brandy
1 ounce dry gin
Combine all ingredients and mix well. Set aside until making the sangría.
Sangría Syrup
Makes 1 quart*
3 cups orange juice
3⁄4 cup lemon juice
3.5 ounces sugar
1 bay leaf
5 juniper berries
10 black peppercorns
1 cinnamon stick
2 cloves
1 bunch fresh mint, destemmed Zest from 1 orange
Zest from 1 lemon
Directions
Combine all of the ingredients in a medium saucepan and bring to a simmer, stirring constantly. Once the sugar has dissolved, remove from the heat and allow to cool. Strain through a fine sieve and store in sealed container until ready to use.
*This recipe makes enough syrup for a few batches, but it can be used for many types of Sangría. Store in the refrigerator in an airtight container for up to a week.
Adapted by Ribera y Rueda from Chef José Andrés of Jaleo
