Posted courtesy of Esquire.com

Very little is known about the origin of sangria, other than it hails from Spain. That and the name sangria probably comes from sangre, the Spanish word for blood. (This is likely due to its color rather than blood being an early ingredient. But hey, who knows). What we do know is that it is a very refreshing, and very grown-up, fruit punch-esque beverage—one that’s best enjoyed on a lazy summer afternoon while relaxing amongst friends. Fortunately, it’s also pretty easy to make. All you need is wine, fruit, a few other easy-to-procure ingredients, and ideally, 24 hours to let it stand. Then you’ll be good to go.

esquire summer sangriaSANGRIA

Ingredients

1 bottle red table wine

1/2 c. brandy

1/2 c. orange juice

1/2 c. pomegranate juice

2 c. sparkling water

1/4 c. simple syrup

orange slices

apple slices

blackberries

pomegranate seeds

Directions

1  Mix all of the ingredients together in a pitcher.

2  Put in the refrigerator and let stand over night.

3  Pour into glasses, garnish with an orange wedge, and serve.

Yield: 4 servings

Very little is known about the origin of sangria, other than it hails from Spain. That and the name sangria probably comes from sangre, the Spanish word for blood. (This is likely due to its color rather than blood being an early ingredient. But hey, who knows). What we do know is that it is a very refreshing, and very grown-up, fruit punch-esque beverage—one that’s best enjoyed on a lazy summer afternoon while relaxing amongst friends. Fortunately, it’s also pretty easy to make. All you need is wine, fruit, a few other easy-to-procure ingredients, and ideally, 24 hours to let it stand. Then you’ll be good to go.

SANGRIA

Ingredients

1 bottle red table wine

1/2 c. brandy

1/2 c. orange juice

1/2 c. pomegranate juice

2 c. sparkling water

1/4 c. simple syrup

orange slices

apple slices

blackberries

pomegranate seeds

Directions

1Mix all of the ingredients together in a pitcher.

2Put in the refrigerator and let stand over night.

3Pour into glasses, garnish with an orange wedge, and serve.

Yield: 4 servings