Sangria is an alcoholic drink typical of the Spanish tradition and known all over the world.
It is tasted during lunches and dinners, but it is also an excellent aperitif for all occasions.
Originally the recipe includes fruit and red wine. Recommended: Barbera, Merlot, Dolcetto, Sangiovese, Primitivo di Manduria, Nero d’Avola, Cannonau, up to Lambrusco to give a more sparkling note.
Sangria also has many variations, the most famous are White Sangria and Sangria Non-Alcoholic, suitable for those who do not like the strong tone of red wine.
Cut into cubes two peaches and an apple and thinly slice an orange and a lemon. In a large glass container pour half a liter of red wine and mix it with 120g of sugar.
Of course, there must be no lack of spices! Add cinnamon sticks, not powder, and a few cloves, but without exaggerating so as not to alter the taste.
Then add some orange or lemon juice, preferably freshly squeezed, and 50g of Cointreau or Brandy and let everything rest overnight, or a few hours, in the refrigerator. At the time of serving add another 500ml of wine and 300ml of water, gazzosa or orange juice.
Indulge yourself using any type of fruit, very good for example with strawberries and berries.
In short, there is for all tastes!!