A good sangria is like an attentive partner on your journey into an agreeable evening. The first sips are scintillating, the fruit sings and delights. Soon it is time for tapas or other favorite snacks, priming the appetite for what is to come or to buffer the insides for an evening of bar hopping.
A good sangria can be deceptively mild in its intoxicating abilities. For those of us who are the designated teetotaler (as I usually am), a virginal sangria will have to suffice. I like the following recipe because it skirts somewhat closely to the "spirit" of a sangria, but is non-alcoholic.
To me, this means that I miss out on the truly amazing Spanish wine one should use in an alcoholic sangria, but it also means I can enjoy a very refreshing sangria all night long.
Your favorite fruits (I used red delicious apples, oranges, plums, and peaches), sliced artistically
3/4 C homemade grenadine (Pomegranate syrup)
4 C 100% Cranberry Juice
4 C Ginger Ale, cold
The day before you wish to serve this sangria do the following:
In a large bowl place sliced fruits, cover with the cranberry juice and the pomegranate syrup.
Refrigerate overnight. Also have the ginger ale cooling in the fridge.
In an attractive serving pitcher add ice and the 4 cups of ginger ale.
To this add fruit chunks and the soaking liquid. Serve and enjoy.
You may wish to nibble on some quality olives, a strong sausage, and a favorite cheese. This snack would be a good culinary venue to buy some Spanish imports for experimentation. Don't buy a lot and if you don't like a certain product, you have given it a try but not spent the farm on it.
Sangrias have been discussed previously here on the Well Fed Network, check out these links too: