The history of SANGRIA goes way back; a chilled, fruity wine cocktail first made popular in the United States at the 1964 New York Worlds Fair, finds it’s true roots wrapped tightly around Spanish culture and early Greek and Roman life. Like many moments in history, alcohol was a means to hydrate since water was often too dangerus to drink…and ancient civilations like the Romans consumed something called “Hippocras” which utilized wine mixed with whatever was on hand like sugar, fruit, and herbs.

Spaniards starting making the modern version of Sangria in the 15th century, and it wasn’t long before the wine based drink began to spread across Europe, gaining popularity and complexity using French white grapes, and champagne. Spanish purists demand tempranillo or roja, but these days, sangria can be made with just about anything you have in the fridge or fruit basket that needs to be used. We relish it’s simple diversity at Edible Culture, and what a great way to use berries and stone fruit that have reached peak ripeness. Our version below {Zurra} is made with peaches, raspberries, and mint…but feel free to subtsitute whatever you have on hand like plums, apples, blueberries, thyme, and rosemary.

ZURRA | RASPBERRY PEACH SANGRIA

Prep Time: 4 Hours | Serves: 4 to 6

Ingredients

4 white peaches, sliced
2 cups raspberry
1 cup whole mint leaves
1 bottle rosé or dry white wine
1 cup Gran Gala orange Liqeuer
2 cups mint simple syrup
1 cup champagne
peach, sliced for garnish
mint sprig, for garnish

Technique

In a large pitcher, combine peaches, raspberries, mint, rosé or white wine, gran gala, and mint syrup. Stir until combined.
Chill for at least 4 hours.
Add champagne, serve with peach slice, mint sprig with each glass.