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This is the PERFECT summer drink as things begin to heat up!

The original sangaree (or sangoree or sangre) was a punch documented in London as far back as 1736. Its normal composition was Madeira wine with lime juice, sugar, water and nutmeg. Madeira wine is a fortified wine from the Portuguese island of Madeira. The originator of the punch, Mr. Gordon, named it sangre after the Portuguese word for “blood.”

Sangaree became very popular on the British islands of the Caribbean, and most likely spread to the French-speaking Caribbean islands as sangris. In the 1800s, a writer in France postulated that the drink had a French origin since it seemed obvious to him that sangris came from sang gris, which means “gray blood” in French. The drink spread to the Spanish-speaking world and became known there as “sangria,” where it is based on Spanish wine. By the 1900s, sangria was widely thought to have a Spanish origin. Sangria

INGREDIENTS

1 orange, peeled, segmented and halved
1 cup strawberries, hulled and quartered
1 cup seedless green grapes, halved
1 750-ml bottle of rosé wine
1/3 cup Cointreau or other orange-flavored liqueur
The juice of 1 lemon

DIRECTIONS

Combine all ingredients in a large bowl and chill in the refrigerator for three hours. Add 3 cups of ice and serve in wine glasses or large tumblers, making sure that each glass has an ample amount of both fruit and wine.

Makes 6 drinks. CHEERS!

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