Summertime is sangria time! To serve these fanciful sangrias, purchase a sangria pitcher. Why? Traditional sangria pitchers have a pinched lip so that the fruit does not plop into the glass and splash sangria all over your countertop.
In the south of Spain Sangria is often called Zurracapote or abbreviated as Zurra.
Zurra is made with peach or nectarine.
Peachy Rosé Sangria
- 1 bottle Rosé wine
- 5 ounces Grand Marnier Raspberry Peach
- 6 ounces fresh raspberries
- 12 fresh strawberries, capped and sliced
- 3 small fresh peaches, pitted and chopped
- 1 cup seltzer water
- Ice for service
- Garnish: fresh raspberries and strawberries
- Place strawberries in a small bowl, sprinkle with sugar, stir to combine. Set aside.
- Place Rosé in sangria pitcher. Add Grand Marnier Raspberry Peach, sugared strawberries and peaches. Stir to combine. Cover and place in refrigerator for 4 hours or overnight. When ready to serve, add seltzer water and stir lightly to combine with other ingredients.
- Serve in glasses over ice. Garnish with strawberries and raspberries.
Strawberry Blackberry Sangria
- 1 pound fresh strawberries, capped and cut into fourths
- 6 ounces fresh blackberries
- 10 ounce (can) Bacardi frozen strawberry daiquiri mix
- 5 ounces blackberry brandy (fill frozen daiquiri mix can half full of brandy which will equal 5 ounces)
- 1 bottle Rosé Vinho Verde wine
- 1 tablespoon + 2 teaspoons simple syrup
- 1 33.8 ounce bottle Lime Perrier sparkling water
- Garnish: fresh strawberries and blackberries
- Make a day ahead to allow the sangria to chill and fruit flavors to meld.
- Place the strawberries, blackberries, strawberry daiquiri mix, blackberry brandy, Rosé Vinho Verde and simple syrup together in a large pitcher. Mix lightly to combine ingredients.
- Cover pitcher and place in refrigerator for 24 hours. When ready to serve, stir lightly before pouring into chilled glasses.
- Pour lime Perrier sparkling water into chilled glass over ice until 1/3 full and then fill the rest of glass with strawberry blackberry sangria. (More or less sparkling water can be used to taste.) Stir very lightly. Dip a few of the berries out of pitcher and into each glass of sangria. Garnish with fresh strawberries and blackberries.
Peach Mango Sangria
- 10 ounces (can) Bacardi frozen peach daiquiri mix
- 2 cups S. Pellegrino sparkling mineral water
- 1/2 cup triple sec
- 1 ripe mango, pitted, peeled and chopped into small pieces
- 1 large ripe peach, pitted and chopped into small pieces
- 1 bottle Rosé sparkling wine
- Garnish: fresh raspberries
- Mix all ingredients except Rosé sparkling wine in a large pitcher.
- Add Rosé sparkling wine to the pitcher. Stir lightly to combine ingredients. Cover and chill in refrigerator for 4 hours. Serve with ice in chilled glasses and garnish with fresh raspberries.