Have you ever had Sangria? Probably. Have you ever wondered why a fruity wine cocktail is called Sangria? Probably not.

I love learning about the history of food and drink – where it began, the time period it became popular, what makes it considered traditional or authentic, etc… [I am a dork- I am aware]

I’ve made huge punch bowls filled with Sangria every year for our Christmas parties, I’ve ordered pitchers of it with friends numerous times on hot summer afternoons, and I consistently served it to patrons throughout my previous waitressing career. I know this stuff. Why the heck didn’t I know why Sangria was called Sangria?

If you are on the same page as me: let me quickly enlighten you of what I have discovered via the always reliable world wide web. This wine cocktail’s name is inspired by its blood red color. Remember anything from Spanish class?  Ya, me either- Sangre is the Spanish word for blood. Originating in Spain- peasants would stretch their limited amounts of red wine with whatever they had in the house with fruits, juices, brandy, etc.

Now those are my kind of people! Let’s make wine last. Shall we?

While the recipe today that I will share with you is nowhere near traditional or authentic, it is simple, delicious, and it includes two of my favorite drinks: White wine and Sparkling Ice.

If you’ve never had Sparkling Ice – I urge you to try it as soon as possible! It is a light and refreshing zero calorie beverage that is enhanced with vitamins and antioxidants. When I so kindly received samples of multiple fruity flavors to try out, I couldn’t wait to splash it in a cocktail. Sangria, to be exact.

Sparkling Ice White Sangria

• 1 bottle white wine [ I used Pinot Grigio- use your favorite]
• Fruit, sliced. [I used 1 red pear, 1 lemon, 1 cup mango chunks, 1/2 cup raspberries. Use whatever you like that will absorb the wine while keeping its shape- oranges, limes, strawberries, grapes, cherries, etc.]
• 1 bottle of your favorite flavor Sparkling Ice 

Slice up all your fruit, try not to eat most of it in the process. Fill the bottom of a tall container, deep bowl, or pitcher with the slices and pour the entire bottle of wine over top. Muddle the fruit lightly with a long spoon to release some of their juices into the wine. Yum.

In a more traditional Sangria- you would add some sugar or brandy at this point- considering that the sparkling water is flavored and slightly sweet, I omitted this step.

Let your fruit soak in the wine for a few hours or overnight.

When you are ready to serve – add your Sparkling Ice.

I tried two different flavors in my Sangria: Orange Mango and Lemonade. Both were delightful, but I preferred the Lemonade. I tend to enjoy drinks that are less sweet; the Lemonade flavor added a subtle sweetness and the right amount of tang.

Please excuse my mismatched, oversized wine glasses. I’m not fancy.

Which flavor would you add to your Sangria: Coconut Pineapple, Lemonade, Orange Mango, Pomegranate Berry, Lemon Lime, Black Raspberry, Kiwi Strawberry, or Pink Grapefruit?

Leave a comment below with the flavor you would like to try- one lucky reader will receive a case of their choice!

Mangia! Salute!