Summer is here and there’s nothing quite like sipping on a refreshing glass of sangria while soaking up the sun. Sangria is a popular drink that originated in Spain, but it has made its way to other countries, including Portugal, where it has become a beloved summer staple.
Portuguese sangria is similar to its Spanish counterpart, but it has its own unique twist. Made with red wine, fresh fruit, and a splash of brandy or Port wine, it’s the perfect drink for any summer gathering. Whether you’re hosting a BBQ, having a picnic, or just lounging by the pool, a pitcher of Portuguese sangria is sure to be a crowd-pleaser.
I first discovered Portuguese sangria while on vacation in Lisbon. I was sitting at an outdoor café, enjoying the warm weather and people-watching when the waiter brought over a pitcher of sangria for the table next to me. The vibrant colors of the fruit and the clinking of the ice cubes caught my attention and I knew I had to try it.
One sip and I was hooked. The combination of the fruity red wine, the sweetness of the fresh fruit, and the subtle kick from the brandy was perfection. I knew I had to learn how to make it at home so I could enjoy it all summer long.
Making Portuguese sangria is surprisingly easy and it’s a great way to use up any leftover fruit you have in your fridge. You can experiment with different fruits to find your perfect combination, but some popular choices include oranges, lemons, apples, pears, and strawberries.
The key to making a delicious sangria is to let it sit for at least an hour before serving. This allows the flavors to meld together and the fruit to infuse the sangria with more flavor. Trust me, it’s worth the wait.
In this blog post, I’ll be sharing my favorite recipe for traditional Portuguese sangria. It’s fruity, refreshing, and so easy to make. So grab a pitcher and some friends and let’s get started!
- 2 oranges (juice of one orange. Cut the second into pieces)
- 1 pear (cut into small pieces)
- 1 apple (cut into small pieces)
- 8 strawberries (cut in half)
- 1 lemon (juice and peel)
- 3 tablespoons of brown sugar
- 1 shot of old brandy
- 1 shot of Port wine
- 2 cinnamon sticks
- 6 mint leaves
- 25.4 fl oz of red wine
- 16.9 fl oz of soda
- Mix the fruit pieces with the sugar, brandy, Port wine, and mint leaves.
- Remove the lemon peel and squeeze the juice (orange and lemon) and mix with the previous mixture and let the mixture gain flavor for an hour.
- Pour the mixture into a pitcher and add the wine and soda on top.
- Finally, add the cinnamon sticks and ice to taste.
- Experiment with different fruits: While the recipe calls for oranges, pears, apples, strawberries, and lemon, you can experiment with other fruits to add more flavor and texture to the sangria. For example, you could try adding peaches, raspberries, or even watermelon.
- Use a high-quality red wine: The quality of the red wine you use will greatly impact the taste of the sangria. Choose a high-quality red wine that you enjoy drinking on its own. A fruity and full-bodied red wine would work well in this recipe.
- Adjust the sweetness: The recipe calls for 3 tablespoons of brown sugar, but you can adjust the sweetness to your liking. If you prefer a less sweet sangria, you can reduce the amount of sugar or even omit it altogether. Alternatively, if you prefer a sweeter sangria, you can add more sugar or even try using a sweetener like honey or agave syrup.
- Add a splash of brandy or liqueur: The recipe calls for a shot of old brandy and a shot of Port wine, but you can experiment with other types of brandy or liqueurs to add more depth of flavor to the sangria. For example, you could try adding a splash of orange liqueur like Cointreau or Grand Marnier.
- Let it sit: Sangria tastes better when it has had time to sit and allow the flavors to meld together. After mixing all the ingredients together, let the sangria sit in the refrigerator for at least an hour before serving. This will allow the fruit to infuse the sangria with more flavor.
- Serve it over ice: Sangria is best served cold, so be sure to serve it over ice. You can also freeze some of the fruit beforehand and use it as ice cubes to keep the sangria cold without diluting it.