Sangria Time

Sangria

Wine mixed with fruit and spices has been around since the early Greeks and Romans. Known as Hippocras it is quite possibly the ancestor of both sangria and mulled wine.

Whether you are a fan of red, white, rosé or something with a little more effervescence, there is a Sangria out there for you. Here are some of the HEL’s team favourites.

Jewelled Sangria

There are numerous ways to make a traditional Spanish Sangria. This is our twist on a classic.

1 bottle of Red Spanish Wine – We love a nice fruity Tempranillo or Rioja

100ml Brandy

200ml Fresh pomegranate juice

Lemonade

1 orange, thinly sliced

Sliced figs

Method

Stir to combine all ingredients and leave to chill in the fridge for at least one hour. Top with lemonade and a slice of fig to serve.

Elderflower Sangria

Try this lighter twist on sangria with St-Germain elderflower liqueur and a delicious crisp Sauvignon Blanc.

1 Bottle of Sauvignon Blanc – We love Villa Maria

75ml
St-Germain elderflower liqueur. You can use elderflower cordial if you wish to keep the abv lower

50ml Cointreau

2 peaches, sliced

6 strawberries, sliced

1 pink grapefruit chopped into small chunks

Ice

Method

Combine all of the ingredients in a pitcher cover and refrigerate overnight to let all those delicious flavours infuse. Serve over ice.

Ocimum Sangria

Hitting up your Sangria with some Thai-inspired flavour will work as a wonderful palate cleansing aperitif.

2oz of granulated sugar

150ml water

8 Thai basil sprigs

1 Lemon grass stalk

Zest 1 lemon, peeled into 3-inch strips

Zest 1 orange, peeled into 3-inch strips

2 bottles chilled Pinot Grigio

200ml Brandy

50ml fresh orange juice

Ice

Chilled soda water

Thin peach slices and basil, for garnish

Method

In a small saucepan, combine the sugar and water, stir until the sugar is dissolved.

Take the saucepan off the heat. Add the basil sprigs, lemon and orange zest. Let the syrup stand, stirring often, until cooled to room temperature. This should take around 20 minutes. Discard the basil sprigs and zest strips.

In a large jug, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with soda and garnish each drink with a peach slice.

Fun fact: Did you know our cousins across the pond did not even know about this glorious libation until the 1964 World’s Fair in NYC, inconceivable!

To learn more about the fascinating history of Sangria check out Nick Hines’ blog on VINEPAIR