Delicious easy to make Filipino Sangria Recipe | Chris Urbano

A sangria “by Filipinos, for Filipinos”! You ready for this?

There are a lot of ways to prepare Sangria, but here’s a recipe perfect for the Pinoy palate: a very light colored rose, made using the sangiovese grape varietal, and flavor it with Filipino citrus including dalandan and calamansi. Sangiovese is known for strawberry notes, and these grow well in Baguio, so pop in a few of those. A sprig or two of fresh tarragon will really make this ‘pop’ in your mouth. If you can’t find a sangiovese rose, just opt for any lighter bodied red wine – pinot noir is a good choice.

This creation is perfect for your warm summer nights!

Good For: 1 Liter

Prep time: 10 minutes

Cooking time: No cooking needed

Ingredients:

1 bottle Red Wine (a Sangiovese Rose or any light bodied red wine)

¼ cup Triple Sec (optional)

¼ cup raw sugar

1pc Orange, sliced into rings

10-15pcs Calamansi, sliced into halves

1 cup Strawberries, sliced into halves

1 can soda water

1 can lemonade

As needed Ice Cubes

Procedure:

1. In a cup, combine the raw sugar with ½ cup boiling water and stir until combined.
2. In a pitcher, combine the wine, triple sec, sugar syrup, citrus fruits and strawberries and mix using a stirrer.
3. Gently bruise two sprigs of tarragon and place in the sangria
4. Top it off with the can of soda water for some fizz, and some of the lemonade. Taste the sangria and add more lemonade for a sweeter taste, depending on your palate.
5. Keep in the fridge for 15 minutes to allow the fruit flavours to infuse. Add ice cubes upon serving to keep it cool.

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Suggestions on new recipes we should cook? Please tell us and we’d definitely consider them! Have a great day ahead!