Instant sangria

The easiest way to enjoy a favourite summertime beverage!

Sangria is one of my go-to summer sippers and while I enjoy the fancy kinds that are so delicious on a restaurant patio, I don’t always have all the special ingredients bartenders often use for sangria, like Triple Sec, Cointreau or Brandy. My solution is a really simple one: I fill ice cube trays with juice along with a couple of berries and freeze. Pop a few in a glass, add wine and whatever else you like, and presto! Instant sangria that tastes better and better with each sip, as the cubes melt. As a bonus, you won’t be diluting your drink with water as you would with conventional ice.

Ingredients

For the cubes:

  • 32 blueberries, fresh or frozen
  • 16 raspberries or small strawberries, fresh or frozen
  • 2 cups (500 mL) fruit juice (orange, peach nectar, apricot, etc.)

For one cocktail:

  • 4 frozen sangria cubes
  • 1/3 cup (90 mL) dry red, white or rosé wine (or dealcoholized wine)
  • 1/4 cup (60 mL) soda water or ginger ale (approximately)

Method

  • Place two blueberries and one raspberry or strawberry in each compartment of your ice cube tray (most have 16 compartments; you may need more berries if yours is larger).
  • Pour fruit juice to fill the compartments and carefully transfer to freezer. Once frozen, cubes can be stored in an airtight container in the freezer for up to 6 months.
  • To assemble one drink, put four sangria cubes in a glass. Add wine then top with soda water or ginger ale. Let sit for a few minutes so cubes begin to melt; stir and enjoy.
  • Note that you can also prepare pitchers of sangria using frozen cubes; they will need 10 minutes or so to melt before you start pouring drinks.

Makes enough cubes for approximately four drinks; recipe can easily be multiplied.

 

 

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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