This version of Sangria appeared in the August issue of Gourmet Magazine in 1961. Fruit-filled pitchers of sangria appeared at lots of parties in the ’60s. Macerating the fruit in a sugar syrup first makes this one particularly flavorful.
This version of Sangria appeared in the August issue of Gourmet Magazine in 1961. Fruit-filled pitchers of sangria appeared at lots of parties in the ’60s. Macerating the fruit in a sugar syrup first makes this one particularly flavorful.
Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes.
Cool syrup to room temperature and pour over fruit in a small bowl.
Chill, covered, 4 hours.
Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately.
Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use).
Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup.
Serve sangría in wineglasses with 1 or 2 slices of fruit in each glass.
