Rita’s Sangria – Sangrita!

There are some drinks that just transport you. For me, it’s a vibrant, ruby-red sangria, especially when it’s a recipe that carries a touch of history and a whole lot of sunshine. This particular sangrita, a name that always makes me smile, reminds me of a sweltering summer afternoon spent on a friend’s patio, the air thick with the scent of jasmine and laughter. It was served in a massive, chilled pitcher, adorned with a colorful confetti of fruit, and it was pure, unadulterated bliss. Every sip was an invitation to relax, to linger, and to savor the moment.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 5 minutes (minimum chilling time)
• Servings: 15
• Yield: Approximately 80 ounces
• Dietary Type: Vegan (ensure wine is vegan-friendly)

Ingredients

This recipe is all about balance – the robust wine, the bright citrus, and that touch of sweetness to tie it all together. Gathering these components is like assembling a colorful palette, ready to create something truly delicious.

• 1 bunch grapes (use your favorite, green or red)
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 60 ounces dry red table wine (a Spanish Rioja or a fruity Merlot works beautifully)
• 20 ounces orange juice (freshly squeezed is always a treat, but good quality store-bought is fine)
• 1 1/2 cups triple sec (or another orange liqueur like Cointreau)
• 1 cup grenadine (for that gorgeous ruby hue and a hint of sweetness)
• 1 cup brandy (a good quality Spanish brandy is traditional, but any decent brandy will do)
• 1/4 cup corn syrup (this adds a subtle viscosity and helps meld the flavors)
• 2 cups chilled carbonated lemon-lime beverage or 2 cups seltzer water (for that essential effervescence right before serving)

Equipment Needed

The beauty of this sangria is its simplicity, requiring minimal specialized equipment.

• A very large pitcher or punch bowl (at least 2-quart capacity)
• A long-handled spoon for stirring
• Glasses for serving

Instructions

The magic of this sangrita lies in its simple assembly and, most importantly, its chilling time. This allows the flavors to meld and deepen, transforming the individual ingredients into a harmonious symphony.

1. Begin by preparing your fruit. Wash the grapes thoroughly. Slice the orange, lemon, and lime into thin rounds. You can remove any seeds if you prefer.
2. In your very large pitcher or punch bowl, gently combine the sliced orange, lemon, lime, and the bunch of grapes.
3. Now, add the liquid foundations: pour in the 60 ounces of dry red table wine, the 20 ounces of orange juice, and the 1 1/2 cups of triple sec.
4. Follow with the grenadine, the 1 cup of brandy, and the 1/4 cup of corn syrup.
5. Using your long-handled spoon, stir everything together thoroughly. Ensure the corn syrup has dissolved and all the ingredients are well incorporated.
6. Tightly seal the pitcher with a lid or plastic wrap.
7. Chill the sangria in the refrigerator for at least 2 hours. This is a crucial step! The longer it chills, the more the flavors will marry and intensify. Ideally, let it steep for 4-6 hours, or even overnight for a truly profound flavor.
8. Just before you are ready to serve, mix in the 2 cups of chilled carbonated lemon-lime beverage or seltzer water. Stir gently to combine without losing too much of the fizz.
9. Serve immediately in chilled glasses. You can add a few fresh fruit slices or a sprig of mint to each glass for an extra touch of elegance.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even something as seemingly straightforward as sangria. Here are a few touches that can make your Sangrita sing:

• The Fruit Infusion: While the recipe calls for a minimum of 2 hours of chilling, don’t be afraid to let this sangria macerate for longer. The fruit will impart its essence beautifully, and the flavors will become more complex and nuanced.
• Wine Selection Matters: While this recipe is forgiving, the quality of your wine will directly impact the final taste. Opt for a fruity, medium-bodied red that you would enjoy drinking on its own. Avoid anything too tannic or heavy, as it can overpower the other ingredients.
• Ice Logic: To prevent diluting your sangria too much, you have a couple of options. You can either serve it over ice in the glasses, or, for a more advanced technique, you can freeze some of the sangria mixture (without the carbonated beverage) in ice cube trays. These sangria ice cubes will chill your drink without watering it down.
• The Fizz Factor: Adding the carbonated beverage right before serving is key to preserving its effervescence. A flat sangria is a sad sangria! If you’re hosting a large gathering, you can keep the base mixture chilled and have bottles of chilled lemon-lime soda or seltzer water on hand for guests to add to their individual glasses as needed.
• Garnish with Flair: While the fruit in the sangria is delicious, don’t underestimate the power of a beautiful garnish. A few extra fresh berries, a curl of orange peel, or even a sprinkle of edible glitter can transform the presentation from good to spectacular.

Serving & Storage Suggestions

Sangria is at its absolute best when served chilled, brimming with its colorful fruit and delightful effervescence.

Serving: Pour the sangria into a large pitcher or directly from your preparation container into glasses. Ensure you scoop some of the marinated fruit into each glass – it’s part of the experience! Serve immediately while the carbonation is lively. For a more formal presentation, you can ladle the sangria into wine glasses or stemware.

Storage: Once the carbonated beverage has been added, it’s best to consume the sangria within a few hours. If you have any leftover sangria base (before adding the soda), it can be stored tightly covered in the refrigerator for up to 2-3 days. The fruit will continue to infuse the liquid, and the flavors will deepen. When you’re ready to serve it again, simply add fresh chilled carbonated beverage.

Nutritional Information

While this sangria is undoubtedly a treat, it’s helpful to have an idea of its nutritional profile. Please note that these are approximate values and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	267.9 kcal
Calories from Fat
Total Fat	0.2 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	14.8 mg	0%
Total Carbohydrate	35.5 g	11%
Dietary Fiber	1 g	3%
Sugars	23.1 g	92%
Protein	0.8 g	1%

(Note: % Daily Value is based on a 2,000 calorie diet.)

Variations & Substitutions

The beauty of sangria is its adaptability. Feel free to play with the ingredients to create your own signature blend.

• White Sangria: For a lighter, brighter alternative, swap the red wine for a crisp white wine like Sauvignon Blanc or Pinot Grigio. You can also incorporate fruits like peaches, green apples, and pears.
• Berry Blast: Add a handful of fresh or frozen berries (strawberries, raspberries, blueberries) along with the other fruits for an extra burst of color and flavor.
• Spice it Up: A cinnamon stick or a few star anise pods added during the chilling phase can lend a warm, aromatic note, especially lovely during cooler months.
• Non-Alcoholic Version: Omit the wine and brandy. Increase the orange juice and use a flavorful non-alcoholic red wine alternative or a blend of cranberry and grape juice for color. Top with sparkling cider or ginger ale instead of lemon-lime soda for added complexity.

FAQs (Frequently Asked Questions)

Q: Can I make this sangria ahead of time?
A: Yes, absolutely! The base mixture (before adding the carbonated beverage) can be made up to 2-3 days in advance and stored in the refrigerator. This allows the flavors to deepen beautifully.

Q: What type of wine is best for this sangria?
A: A fruity, medium-bodied dry red wine is ideal. Think Merlot, a Spanish Rioja, or a Garnacha. Avoid overly tannic or sweet wines.

Q: How long does the sangria last once the soda is added?
A: Once the carbonated beverage is mixed in, it’s best to consume the sangria within a few hours to enjoy its effervescence.

Q: Can I use fresh fruit juice instead of store-bought?
A: Freshly squeezed juice will always provide the best flavor, but good quality store-bought orange juice will also work well.

Q: Is there a way to make this sangria less sweet?
A: You can reduce the amount of grenadine and corn syrup, and opt for plain seltzer water instead of lemon-lime soda to cut down on sweetness.

Final Thoughts

This Rita’s Sangria, or Sangrita as I affectionately call it, is more than just a drink; it’s an experience. It’s the kind of beverage that encourages lingering conversations, shared laughter, and the simple joy of good company. Whether you’re hosting a lively gathering or seeking a moment of personal indulgence, this vibrant concoction is sure to impress. So gather your ingredients, embrace the process, and prepare to be transported by this delightful and deceptively easy-to-make sangria. Cheers to sunshine, friendship, and a truly memorable drink!