Ingredients
- 750ml of Non-Alcoholic Wine
- 100ml of Orange
- 1 Apple
- 1 Orange
- 20g Brown Sugar
Instructions
- Pre-chill ingredients
- Add 750ml of Non-Alcoholic Wine to a large jug
- Add 100ml of orange juice to a large jug
- Slice apple into pieces and remove core
- Slice orange into pieces and remove ends
- Add apples, oranges, and 20g of brown sugar to a large jug
- Mix ingredients until sugar is dissolved
Notes
Some optional extras are:
- You can also add ice to chill or serve with a bit more ice.
- Garnish with orange segments.
- Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.
Video
Sangria History
Summer sangria is impossible to resist these days; for years, red and white picnic blankets and restaurants with outside dining have been adorned with sangrias. Sangria appears to be infinitely changeable, vaguely Spanish, and unattached to any one heritage. Traditional sangria, on the other hand, is wine blended with whatever is available.
Wine was blended with honey, spices, and anything else was available to the ancient Greeks and Romans. Because water was bacteria-filled and hazardous to drink, this is most likely the common ancestor of both sangria and mulled wine. In modern-day Spain, people were doing something similar.
However, in the 700s, the Spanish wine industry, and by extension, the Spanish sangria industry, began to collapse. In 711 A.D., the Islamic Moors invaded the peninsula. The return of sangria coincided with the end of the Moorish dominion in 1492, and with the restoration of wine industry came the return of sangria.
House sangria — which means “blood” in Spanish, referring to the red wine used — reigned supreme in Spain. It’s traditionally created with Spanish Tempranillo and other Rioja wines, along with citrous fruit. Even back then, no two Sangrias were same.
In the 1700s and 1800s, a kind of sangria was created in England and France using grapes native to the region. There was also white sangria, and sparkling sangria. Sangria, in all of its varieties, enjoyed a brief resurgence in popularity in the United States, particularly at Spanish restaurants and certain city nooks.
Sangria’s present popularity in the United States traces back to the 1964 World’s Fair in New York City. The drink was featured at Spain’s sponsored pavilion, and with the rise of social media the world has been craving sangria ever since.