Now that the weather is warming up, it’s time to bring back sangria – that favorite springtime sipper. This year we’re looking to explore new fruit and herb infusions that go beyond the classic red wine cocktail. For some sangria recipe inspiration we talked to Kelly Senyei, author of the The Secret Ingredient Cookbook. Kelly is all about adding an unexpected star ingredient to recipes to give them an edge in taste, texture or presentation. Here are her tips for not only upping the flavor in your sangria glass, but also what foods pair best to keep you sipping from spring right into summer…and beyond.
Q & A with Kelly Senyei
Q: You shared your Melon Ball sangria recipe from your cookbook, what appetizers would you suggest pairing with that recipe?
A: “The Melon Ball Sangria recipe from my cookbook, The Secret Ingredient Cookbook, is the ultimate celebration of spring and summer. It’s as colorful as it is flavorful, with the secret twist coming in the form of basil simple syrup. Soaking the melon balls in Cointreau then stashing them in the freezer helps chill the mix and intensify the fruit flavors, making it a great sip to pair with any salty chip and dip duo, from cool and creamy hummus to olive tapenade.”
Q: What fruits and/or herbs work well in sangria? What are 2-3 of your favorite flavor combos?
A: “Four of the best fresh herbs to use when making sangria are basil, mint, rosemary and thyme, however a few lesser-known herbs, such as lemon verbena, also work wonders when paired with the right fruits. When it comes to combinations, you can’t go wrong with any of the below flavor mash-ups:
- Basil: strawberries, honeydew, watermelon, lemons
- Mint: pineapple, oranges, grapefruit, cantaloupe
- Rosemary: apples, oranges
- Thyme: peaches, apricots, cherries
- Lemon verbena: mango, pineapple, raspberries”
Q: Likewise, are there any flavors that we should stay away from when making sangria?
A: “Almost every fruit can star in sangria, but keep in mind that as the fruits macerate in the wine, they will soften considerably. To avoid turning your sangria into a smoothie, consider keeping the rinds on citrus fruits, apples and pears so they hold their shapes.
While sangria is typically thought of as a summer beverage, it really can be stirred up any time of year, with winter fruits like pears and pomegranate arils lending fruity flair around the holidays. So don’t hesitate to dice up whatever fruit is at its peak and build your pitcher around it!”
"I love swapping in frozen fruit and tossing all of the ingredients into a blender to create frozen sangria."
Kelly Senyei
The Secret Ingredient Cookbook
Q: What's your favorite sangria recipe for spring porch sipping?
A: “I love a refreshing white wine sangria made with my favorite Cakebread sauvignon blanc. I add strawberries, fresh basil and a splash of Triple Sec or other orange-flavored liquor. I have a similar recipe on my website for a Sparkling Strawberry Cocktail (or Mocktail).”
As the weather warms up, I love swapping in frozen fruit and tossing all of the ingredients into a blender for the most refreshing summer sipper: frozen sangria. Much like it’s unblended counterpart, it’s filled with fruit flavor but is a slushie consistency, making it a great way to beat the heat.”
Q: What glassware or serveware works best for serving drinks like sangria?
A: “Aim for shorter glassware with a wide mouth, like Wine Tumblers, to ensure you can get access to what we all know is the best part of any sangria experience: the wine- and liquor-soaked fruit on the bottom of the glass!
A tall Pitcher with a wide pour spout also ensures you can pack ample fruit and liquids inside, while a long stir stick or spoon guarantees your mix of wine, orange liquor, orange juice and sweeteners will be well-blended.”
Q: What types of wine or spirits are best for making sangria? Do you have a go-to bottle or varietal?
A: “When it comes to choosing wines and spirits for sangria, it’s important to first decide if you’re making a traditional red wine sangria, or if you’re going the less traditional, but equally as refreshing routes using white wine or even a sparkling wine like rosé.
Rioja is one of the most popular and authentic wines for red wine sangria, showcasing fruit-forward flavors that pair well with brandy, the traditional liquor mix-in. White wines such as sauvignon blanc or pinot grigio also enhance the fruity focal point of sangria, while rosé in sparkling form is a perfect middle ground with a touch of fizz.”
Q: Any tips on pairing food with sangria? Any favorite pairings?
A: “Sangria’s fruity sweetness makes it a welcome pairing with salty snacks like crispy potatoes (patatas bravas, if you’re continuing the Spanish feast!), puff pastry cheese twists, roasted nuts, assorted olives, deviled eggs, and creamy, warm dips loaded with veggies like artichokes or spinach.”
