Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper.
'sangria' on Serious Eats
Sangria doesn't have to be about bad red wine with sad chunks of apple swimming around in it. These three sangria recipes take advantage of the amazing stone fruits—peaches! plums!—that are at their peak right now.
As a party host, I haven't had a ton of luck with premixed drinks of any kind. So when a bottle of Eppa Superfruit Sangria arrived at my door, I didn't have high expectations. But the marketing for this premix had me a little curious: it's certified organic and full of buzzwords like pomegranate and acai, plus blood orange juice, which tends to be tasty. It seemed at least worth cracking open the screwcap.
Capture the sweetness of red-all-the-way-through berries by making a quick simple syrup, perfect for pouring on pancakes or yogurt, or incorporating into this refreshing sparkling sangria.
This nontraditional fresh-and-light sangria features rosé instead of red wine, paired with a collection of invigorating citrus like Sumo oranges, kumquats, and lemons. Another layer of flavor is added by infusing the simple syrup with ginger for a subtle boost.
You've got a grill, you've got the grillables. You've got deck chairs and a kiddie pool and hopefully a cooler full of pilsner. But a summer party is even more festive with a big pitcher of sangria. And we're not just talking the standard stuff; here are four fun variations on the classic mix of wine, fruit, and spirits.