Sangría
How to make it
Sangría, the superb thirst quencher from Spain, where folks take their wine anything but seriously, and have absolutely no qualms about turning their vino into the immensely quaffable sangría. Sangría makes a tasty quencher for any warm sunny day, and thank goodness, we have our fair share of those here in the Canaries. It’s also very easy to prepare.

In a punch bowl or similar vessel, pour one standard (750ml) bottle of dry red wine and an equal amount of club soda water, seltzer or sparkling water. Add a generous amount of thin sliced citrus fruit- limes, lemons, oranges or a combination. You’re adding peel as well, so be sure to rinse it well. If you want to give it a zing add a shot of brandy, or an orange flavoured liqueur like Grand Marnier or for the Canaries, one of the many banana liqueurs on offer. Some people like a little sugar for sweetening. Or, if you’re in the mood, you can make it with white wine and substitute peeled Kiwis, strawberries, and table grapes for the citrus. Sangría is a forgiving punch - it doesn’t care if you change the rules in the middle of the bowl. The wine to use to make sangría should be palatable, of course, but it is silly to waste expensive wine on this kind of drink

© vi-su S.L.

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