Simple Syrup

Makes 41/2 cups.

Note: You can change the amount of sugar to suit your taste. Use this in some sangria, as well as other beverage recipes, including fresh lemonade.

• 3 c. water

• 6 c. sugar


Combine water and sugar in a pot over low heat. Bring to a boil; reduce to simmer and cook for 10 minutes. Remove from heat and cool. Store, covered, in the refrigerator.

Sangria Blanco Makes 1 gallon (16 cups).

Note: Make ice cubes in advance with water and fresh raspberries. From Masa restaurant.

• 3 pints fresh raspberries

• 3 (750 ml) bottles torrontes (Spanish white) wine

• 3 c. tequila (blanco, or white)

• 11/2 c. Triple Sec (orange-flavored liqueur)

• 3/4 c. sugar

• 3/4 c. fresh lime juice

• Ginger ale

• Lime slices for garnish

• Ice cubes


Mash berries together. Add the wine, tequila, Triple Sec, sugar and lime juice. Stir until sugar dissolves. Refrigerate, covered, for 2 days. Strain to remove raspberries.

To serve: Add ice to a glass and pour in half raspberry liquid and half ginger ale. Garnish with lime slices and ice cubes frozen with fresh raspberries.

Red Sangria Makes about 11 cups.

From Alex Roberts at Restaurant Alma.

• 2 (750 ml) bottles red wine (such as grenache)

• 1 c. brandy

• 1/ 2 c. Triple Sec (orange-flavored liqueur)

• 3 c. orange juice

• 1/3 c. sugar

• 1 orange, cut into wedges

• 1 lemon, cut into wedges

• 1 lime, cut into wedges

• 1 to 2 apples, cut into wedges

• 1 in. of fresh ginger root, peeled and smashed into large pieces

• Sparkling water

• Additional fresh fruit (peaches, berries, grapes)


Combine wine, brandy, Triple Sec, orange juice and sugar. Stir until sugar is dissolved.

Add wedges of orange, lemon, lime and apple, along with ginger. Refrigerate, covered, for 6 to 12 hours to develop flavor.

To serve: Strain liquid and pour over ice and top off glass with a splash of sparkling water and additional fresh fruit.

Sangria Tinta Makes 1 gallon (16 cups).

From Masa restaurant.

• 3 (750 ml) bottles Rioja (Spanish red) wine

• 11/2 c. brandy

• 11/2 c. orange juice

• 3/4 c. simple syrup

• 2 oranges, quartered

• Sparkling water

• Lemon-lime soda

• Orange slices for garnish


Combine wine, brandy, orange juice, simple syrup and orange quarters. Refrigerate, covered, for 2 days. Remove oranges.

To serve: Add ice to a glass and pour in half wine mixture, and 1/4 each sparkling water and lemon-lime soda. Garnish with an orange slice.

Sangria Espumosa Makes 1 gallon (16 cups).

From Masa restaurant.

• 4 c. Grand Gala orange liqueur

• 4 c. simple syrup

• 4 c. grapefruit juice

• 2 c. lemon juice

• 1 grapefruit, quartered

• Sparkling wine (such as Spanish cava)


Combine orange liqueur, simple syrup, grapefruit juice, lemon juice and grapefruit chunks. Refrigerate, covered, for 2 days. Remove grapefruit.

To serve: Add ice to a glass and pour in half grapefruit liquid and half sparkling wine.

Lee's Basic Sangria

Serves 6. Note: I like to add orange juice to the red wine version, strawberies to the white wine version. Adapted from "Come One, Come All," by Lee Svitak Dean.

• 1 (750 ml) bottle light red wine (Rioja, pinot noir, Beaujolais, zinfandel) or light white wine (pinot grigio or albariño)

• 2 oranges, cut into 1/4 -in. thick slices

• 2 lemons, cut into 1/4 -in. thick slices

• 2 limes, cut in 1/4-in. thick slices

• 1 c. sliced strawberries (for white wine version, see Note)

• 3/4 to 1 c. orange juice (for red wine version, see Note)

• Sparkling water

• Fresh fruit slices for garnish


Combine wine and fruit slices (discarding seeds and ends of fruit before adding fruit). Mash fruit up a bit.

For white wine version: Add strawberries.

Refrigerate, covered, for a few hours or overnight.

For red wine version: Add orange juice just before serving.

To serve either version: In each glass, pour half wine mixture and half sparkling water. Serve with fresh fruit slices.

Variation: Add simple syrup to taste.