This is probably my most favorite drink to make and consume in the summer right next to a crisp Italian or Spanish white or a French Dry Rose (preferably Whispering Angel)! Did I mention that you can make a large pitcher or Jar and keep it in the fridge for a few days; perfect for summer gatherings!
So the history of the Sangria drink started about 2,000 years ago with the Romans they made their way through the Iberian Peninsula and planted vineyards along the way. As water at that time was considered unsafe for drinking, it was common to fortify it with alcohol to kill off any bacteria. The first sangrias (whose name comes from sangre, or blood, and refers to its dark color) were likely heavily watered down mixes of wine, water, and herbs and spices. They’d add anything to kill off the bacteria in the water and to disguise the bad to mediocre table wine.
Recipe: 32oz Pitcher
Profile: Refreshing Semi-Sweet/ ~ Classic/Original Recipe
- 1 Bottle (750ml) of a Crisp White Wine
- 4 ounces Citrus or Mandarin Vodka
- 4 ounces of *Vanilla Simple Syrup
- 1 Fresh Lemon cut into slices
- 1 Fresh Lime cut into slices
- 6-8 Fresh Strawberries sliced
- 8-10 Fresh Mint Leaves
*Vanilla Simple Syrup:
- 1 Cup of Hot Water (almost boiling)
- 1 Cup Organic Cane Sugar
- 1 oz Bourbon Vanilla Extract
Glass: Wine Glass
Garnish: Lemon Slices, Lime Slice & Strawberry
Pour bottle of wine in a glass pitcher, add the cut lemons, limes, strawberries and mint Then stir in the vodka and simple syrup.
Let it marinate for at least a few hours but no longer than 24 hours.
Take the fruit out when you are happy with the flavors then pour over ice in a wine glass.
You may need to adjust simple syrup based on how sweet you like your drinks.
You can keep for about 5 days in the refrigerator.