photo from Magnific

By Chef Nancy Berkoff, EdD, RD

It’s still warm enough to enjoy sangria, and to make the best of the end of summer fruit and the beginning of the autumn harvest. If you have stashed summer fruit in the freezer, sangria will benefit from your planning ahead. Sangria is eminently adaptable, drawing on its traditional roots of wine mixed with whatever is nearby.

A bit of background. Early Greeks and Romans planted grapevines, and mixed the resulting wine with sugar, spices, and whatever was on hand. The local water supply was usually unsafe to drink. A touch of alcohol was used to make the water safer to drink, and mixing in ripe fruit gave it flavor. Over the centuries, “house sangria,” made with Spanish Tempranillo or other Rioja, mixed with chopped citrus fruits, became popular, although each town or household made it a bit differently. In the 1700s and 1800s, a style of sangria was made in England and France using traditionally French wines. There was also white sangria, sparkling sangria, and sangria made with peaches. Sangria became popular in the United States in the 1940s.

The secret to a good sangria, whether with or without alcohol, is patience and balance. Macerating (mashing and mixing your fruit blend with a small amount of brandy or apple cider) before adding to wine or juice allows the flavors to release. Allowing the sangria to chill for at least 6 hours (overnight is even better) creates very full flavors. Sangria is meant to be economical, so use what’s in season or what’s stored in the freezer.

If you would like to depart from traditional red wine with citrus and apples sangria, here are some ideas:

Start with fresh ripe mangoes, peel and cube. If not available, use (not thawed) frozen mango cubes. Combine about 1 cup mango with about 3 Tablespoons dry vegan sweetener. Cover and set aside for 1-2 hours (or overnight) in the refrigerator. Create your liquid with equal parts orange and lime juice (about 1 cup each). If you would like an alcoholic version, add about 3 teaspoons triple sec, 4 Tablespoons peach or plum brandy, and 2 cups white wine. If you would prefer a non-alcoholic version, use the orange and lime juice combined with 4 Tablespoons peach nectar and 3 cups sparkling apple cider. Combine the mango mixture and the juice mixture, cover, and allow to “marinate” for at least one hour… overnight enhances the flavor. Serve over ice, topping with a small amount of seltzer or sparkling water.

Note: To obtain more juice from limes, pierce with a paring knife several times, place on a plate and microwave for about 20 seconds. Remove, roll to “free” the juice and squeeze.

To create a vegetable sangria, combine a bottle (750 ml) of white wine, such as Sauvignon Blanc or Pinot Grigio, with about 1 cup thinly sliced (not peeled) English or Persian cucumbers, ¼ cup thinly sliced fresh lime (not peeled), and ¼ cup thinly sliced fresh lemon, 2 Tablespoons shredded fresh mint, and two Tablespoons shredded fresh basil in a pitcher. Stir, cover and allow to chill for at least 2 hours; overnight works well to allow the flavors to meld. Right before serving, fill large glasses with ice, pour in sangria, and top with a small amount of seltzer or sparkling water. Depending on your preference, and what’s available, vary ingredients with minced fresh ginger, shredded fresh sage, minced (seeded) fresh chilies, minced celery (stalk and leaves), or minced crookneck squash.

If you would prefer a non-alcoholic version, mixed ingredients with about 2 cups cold water and 1 cup apple juice and allow to marinate overnight in the refrigerator. When ready to service, fill glasses with ice, and fill the glasses with half apple juice mixture and half sparkling cider.

For autumn apple sangria, have a bottle of dry white wine (750 ml) and 2 cups apple cider on hand. Slice 3 cups apples with peels on (Granny Smith, Johnathan, Honeycrisp, Pink Ladies, and Gala work well). Combine wine and apples in a large pitcher, with 2 teaspoons minced, fresh ginger and 2 cinnamon sticks. Pour in the white wine, apples, and apple cider and stir. If you would like an additional depth of flavor, stir in 2 tablespoons apple brandy. Cover and allow to chill for at least 2 hours. When ready to serve, remove the cinnamon sticks, fill glasses with ice, pour the sangria over, and top with a small amount sparkling water or seltzer. For a non-alcoholic version, use 1 cup apple juice and 2 cups cold water to replace the wine.