In a glass or in a pitcher, sangria is, for the Chef Jose Andres, the perfect summer drink. Millions of Spaniards and tourists will agree, because it is difficult to resist a good drink of this refreshing, colorful and sweet drink that feels so good after a hot summer day. Homemade sangria is also very simple to prepare, but, warns the cook, it is also easy screw up If you don’t follow some guidelines.
In Longer Tablesthe Asturian living in the United States defends quality sangria as a good Spaniard, despite the fact that he also recognizes the benefits of other drinks of the American taste like a spicy margarita cocktail, the so fashionable spritz or a simple gin and tonic. Despite everything, he considers that sangria could perfectly establish itself as the drink made by and for the summer.
Among its virtues, it stands out that there is no recipe that anyone can make with a half-decent wine and almost any fresh fruit that is at home, and you only need one big jug Where to prepare and serve it. It is also perfect to leave it ready in advance and take it to a picnic or take it out to the table in a barbecue on the terrace.
You can use red, white, rosé or cava wine, but make sure it’s decent
Although the chef always defends his origins, he is aware that sangria is not a Spanish invention, as it dates back to Ancient Rome, and that is the product of a long evolution resulting from the mixture of cultures. Of course, in Spain we have turned it into something unique and our own, with regional variants, already exporting it to half the world. Popularity also entails a loss of quality in the cheap versions for tourists and clueless people, so the cook gives us some tricks not to fail, in addition to its recipe.
The first thing to be clear about is that there is no single recipe and valid sangria, and everyone can make the modifications they consider to their liking, with more or less amount of alcohol. It is necessary to use a wine that, without having to be very expensive, is decent, fruity; we can also make pink or white sangria using wines that are not red or cava, and it must always, always be cold. The chef likes to add other liquors such as brandy de Jerez, Cointreau, port, gin, or vermouth, and sparkling water or soda.
Regarding aromatics, he considers it essential to include at least one variety of citrus (oranges, lemons, grapefruit, lime…) and fresh summer herbs, such as mint or spearmint, verbena, basil or bay leaf. Spices add up, too, but not just cinnamon stick, and she suggests adding juniper berries, black peppercorns, and cloves. The key is to use the spices to prepare a syrupone of the essential tricks to making a top-notch sangria, instead of adding sugar directly.
The fruit They are almost to the taste of the consumer and according to the season, being very generous and ensuring that they are not too ripe, but not green either. Being summer, you cannot miss varieties such as peach, watermelon, melon, berries or forest fruits, cherries, etc. Without doing much mixing, of course.
José Andrés’ sangria recipe
The chef proposes to first prepare a aromatic syrup which will give us to make several batches of sangria, being able to store it in the fridge for a week. Then he makes the base of the indentation, which can finally be turned into a sangria of red, rosé, white or cava wine, combining different fruits in each one. This is her pink sangria recipe.
Ingredients for the syrup. 750 ml orange juice, 170 ml lemon juice, 100 g sugar, 1 bay leaf, 5 juniper berries, 10 black peppercorns, 1 cinnamon stick, 2 cloves, 1 bunch of fresh mint leaves , the peel of an orange and the peel of a lemon.
Elaboration. Arrange all the ingredients in a saucepan, heat, bring to a boil and stir constantly without letting it bubble. When the sugar has dissolved, remove from heat and wait for it to cool. Strain through a sieve or fine strainer and store in an airtight container in the fridge.
Ingredients for the sangria base. 60 ml of simple syrup, 125 ml of sangria syrup, 30 ml of Jerez brandy (Lustau Solera Reserva type) and 30 ml of gin (Fords Gin type).
Elaboration. Combine all the ingredients and mix well.
Ingredients for the sangria. 1/2 bottle of rosé wine (Rosa from Arrocal de Ribera del Duero type), 135 ml of sangria base, 300 ml of sparkling water (or to taste), lemon slices, mint leaves, orange peel and berries or raspberries to decorate.
Elaboration. Combine the liquids in a large pitcher, stir, and add the fruit and fresh herbs. Refrigerate until serving time with ice. Reserve fruits and herbs to decorate each glass.
KADAX Robust Glass Jug, Water Jug with Comfortable Handle and Rounded Spout, Transparent Glass Jug for Cold Drinks, Juice, Milk (1.4L, Benita)
Photos | Jaleo – Little Spain – José Andrés – Freepik
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