Food and drink, Sangria - the sweet taste of summer in a glass

Sangria – the sweet taste of summer in a glass

 

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In recent years sangria has gained a bit of a negative image through its association with the ‘sun, sea and sangria’ package holidays in Spain and Portugal. But the origins of sangria go back to Roman times when water was often unclean and people added alcohol to it to make it safe to drink.  In the wine-growing regions of the Iberian peninsula red wine was also added to the mixture to improve the flavour. The drink evolved over the centuries, with the addition of orange juice, lemonade and fruit, in part to make some of the unpalatable wines drinkable. The resulting drink was the colour of blood and so became known as sangria (from the Spanish and Portuguese word for ‘bleeding’). Since 1991 a European Union law has decreed that sangria can only be produced in Spain and Portugal and must be within the boundaries set out in the law, which says that sangria should be wine to which the extract or essence of citrus fruits is added and, optionally, citrus-fruit juice, pulp and/or peel, spices and a carbonated drink, but with no artificial colouring, and that the volume of alcohol must be between 4.5% and 12%. Outside of this decree anything goes and in Portugal there are many varieties of sangria, including white wine sangria, sparkling wine sangria, sangria with ginjinha, and sangria with tropical fruits or red berries and currants. However, here is one of the classic recipes:
1 bottle of red wine (750ml)
500ml orange juice
500ml fizzy lemonade, orangeade or soda water
330ml lager
50ml of a spirit, such as rum or brandy
1 orange, sliced or chopped
1 lemon, sliced or chopped
1 apple, sliced or chopped
150g sugar
2 cinnamon sticks
ice cubes
a sprig of mint

It is so refreshing on a hot day that it is easy to forgot that it is alcoholic, but for me it will always be the taste of a Portuguese summer.

Saúde!

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