Sangria Recipe and a Few Thoughts on Parties

I was asked yesterday by a new and dear friend why I make sangria and throw parties if I am such an introvert. Like all great friends (and in this case someone I wish I would have met years ago instead of last week) she asked a question that challenged me and I really wasn’t satisfied with my answer so I fell asleep pondering the question. As often happens I woke up with a clearer explaination for why I throw parties as an introvert.

For me it comes down to seeing my friends happy. Anyone who has been to my parties has probably seen me occasionally perched up alone by the railing just watching people. I love seeing those I care about having a good time and it gives me great pride to know that I was a part of that. I guess the Burning Man principle of gifting comes naturally. So, while I might not approach people or hold a lot of conversations during my parties I certainly do love to host. Also, if you see me perched feel free to come chat, but no small talk… only real conversations.

Okay, so one person asked for my sangria recipe so I figured I would share it. Afterall, my recipe is just a modification of others experimentation and I hope that people will take this and adjust it as they desire.

My red recipe has been slightly tweaked for about the last five years. All taste is subjective but I think I have it at a place that I really like for now. The white recipe is still under heavy construction, I did some major changes to this recipe for this party and I have no idea how it will turn out. Because most people won’t tell me, “hey, that recipe sucks” I can only determine it by my own taste and how quickly it is consumed. I also like to use my sangria prep time to listen to any party music mix I have prepped and tweak it.

Red Sangria
1 box of red wine (whatever you prefer)
4 Lemons
4 Oranges
4 Limes
1 cup of sugar
1 cup of Orange Juice
2/3 Liter Gin (or 1/3 Liter of Everclear*)
4 cups of raspberries (frozen is fine)
2 cans of diced pineapples
6.5 Liters of Ginger Ale
  1. Pour wine into serving container. I like to use 30L clear plastic storage container. Make sure it is clean… Don’t be nasty.
  2. Slice and squeeze the oranges, lemons, and limes, and throw them into the wine. I usually slice the lemons and limes into quarters and the oranges into eights depending on size
  3. Pour in the pineapple with the juice.
  4. Add 1/2 cup of sugar – You will be adding the rest of the sugar right before serving to taste, usually about 1/2 cup more.
  5. Pour in Gin and stir gently.
  6. Chill in the refrigerator 24-36 hours. I like to go back and stir every 6-8 hours and take a little taste to see if any adjustments need to be made. You can serve it without chilling but it won’t be as good in my opinion.
  7. Add the ginger ale, berries, and ice right before serving. Taste and add any sugar that you desire.
White Sangria
Disclaimer: This is an untested adjustment to a previous recipe. This recipe also makes significanlty less than the red sangria despite having the same amount of wine. The white wine and fruits involved can easily be overwhelmed by the ginger ale so there is a lot less ginger ale to help the sangria retain the fruit flavors.
1 box of white wine
1/3L of Gin (or 1/6L of Everclear)
2 cups of White Grape Juice
1 cup sugar
2 cups sliced grapes (green)
2 green apples
2 cans of diced pineapples
3 bananas
4 peaches
4 kiwis
3.5L Ginger Ale
  1. Pour wine into serving container, preferably a 20L container or larger. You can always use two or more smaller containers as needed but measuring the wine can get annoying.
  2. Add grapes, kiwis, peaches, bananas, pineapple (with juice), and apples
    1. Grapes: Slice them but they don’t have to be perfect, you just need to break the shell enough so that the juices all mix together
    2. Kiwis: cut the skin off and cut into slices
    3. Peaches: cut into quarters, remove the pit
    4. Bananas: slices works just fine
    5. Apples: sliced into quarters or eights depending on the size of them
  3. Add 1 cup of sugar, you may end up using the rest throughout the marinating process
  4. Chill mixture for at least an hour (but I like to make it the same time as the red so it marinates for about 24ish hours).
  5. Add ginger ale and white grape juice right before serving. Taste and add sugar as desired.

*Everclear is actually the preferred method. You can use half as much alcohol but maintain the alcohol content because Everclear has such high proof. Using Everclear helps minimize any distortion of the fruit flavors by the alcohol.

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