Sangria's not just for summer... (Dreamstime)
Blog Words : Food & Drink | 31 January

5 ways with sangria

Have you endured an alcohol-free January? Celebrate tomorrow with these 5 alternative sangria recipes

Sangria may be the ultimate traveller’s beverage. The world is full of destinations that offer its two key ingredients: passable wine and amazing fresh fruits. These five sangria recipes will keep you happy (and tipsy) no matter where on earth you find yourself.

There's no need for method here... Just bung it all in a bowl, give it a stir and enjoy!

Remember, drink responsibly and be aware the alcohol content in these recipes varies.

1. Traditional sangria

Typical of Spain and Portugal, sangria is named after the Spanish word for blood (sangre) because of its dark-red colour. It normally consists of wine, fruit and a small amount of brandy, as in the recipe below.

1 bottle of red wine
1 lemon, cut into wedges
1 orange, cut into wedges
25g sugar
1 shot Cointreau
240ml ginger ale

2. Thai sangria

Exotic fruits and herbs will add a sweeter taste to your sangria – here's a Thai take on the traditional punch. 

1 bottle of dry white wine
1 diced mango
240ml pineapple juice
2 limes, cut into wedges
Handful of fresh Thai basil
25g sugar
1 shot of rum

3. Peruvian sangria

Pisco is a yellow or colourless grape brandy favoured by Peruvians as the typical drink for a party. Add the traditional Peruvian beverage and fresh limes to your sangria for a sour kick!

1 bottle of red wine
2 shots pisco
300g fresh strawberries cut into quarters
2 limes cut into wedges

4. Greek sangria

Sangria is typically red, still and adorned with strawberries or oranges... Mix things up with this Greek alternative: bubbly, sweet and fresh.

1 bottle of sparkling white wine
2 diced apricots
Juice of 1 fresh lemon
Fresh mint
60ml honey

5. Indian sangria

Spice things up on your travels with this Indian sangria – tamarind adds fire to this usually juicy drink.

1 bottle of white wine
240ml Tamarind juice
1 diced papaya
150g chopped coconut
1 lime cut into wedges

Sara Hartmann is a life-long travel addict. In between trips she lives in Boston working on her blog The Hostel Cookbook, a resource for traveller-friendly recipes and all things related to eating and drinking on the road.

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