Enjoy the festive flavors of sangria without the alcohol.
Sangria, a refreshing and flavorful wine punch, boasts a rich history that spans centuries and continents. Its origins can be traced back to ancient Rome, where mixing diluted wine with fruits and spices was a common practice. The word "sangria" itself is derived from the Spanish word "sangre," meaning "blood," which alludes to the drink's deep red color.
The drink's popularity peaked in the 1960s when it was introduced at the 1964 New York World's Fair. Americans were captivated by its vibrant colors, refreshing taste, and easy preparation, making sangria a ubiquitous presence at festive parties and family gatherings.
There's a sangria recipe to suit every taste and occasion. Sangria's enduring popularity is a testament to its versatility, affordability, and ability to bring people together for shared moments of enjoyment.
What you'll need:
64 ounces cranberry pomegranate juice
50.7 ounces Sangria Señorial Sparkling
3/4 cup lime juice
1 cup Zero-Proof Triple Sec*
1 cup over-steeped black tea
7-10 dashes All the Bitter Aromatic Bitters
Lemon, orange, and lime slices
Cranberries
Instructions:
Combine all ingredients and allow the fruit slices to steep for 4-6 hours.
Remove the steeped fruit slices before serving and replace them with fresh slices and cranberries.
This zero-proof sangria is perfect for those who want to enjoy the festive flavors of the classic cocktail without the alcohol. It's also a great option for designated drivers, pregnant women, or anyone who simply prefers to abstain from alcohol.
Triple Sec Syrup
Zero-Proof Triple Sec is a non-alcoholic orange-flavored syrup that is a versatile base ingredient for creating delicious alcohol-free drinks and elixirs. It adds a sweet and tangy citrus flavor that complements a variety of spirit alternatives, juices, sodas, and apple cider vinegar shrubs.
What you'll need:
Zest of two oranges
3 ounces orange juice
1 cup water
1 cup sugar
Instructions:
Use a micro planer or fine grater to zest two oranges.
Squeeze the juice from the oranges and set aside.
Heat the water over medium-high heat.
Add sugar and stir until dissolved.
Reduce the heat and stir to avoid sticking and burning.
Add orange juice and zest and stir well.
Remove the pan from heat and cover it while cooling.
Once cooled, fine-strain the mixture through cheesecloth or a super fine strainer.
Bottle and refrigerate. The syrup will be good for 7-10 days.
Recipe by Angie Jackson. Photographs by Canva.
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Important Notices
Do not try self-diagnosis or attempt self-treatment for serious or long-term problems without first consulting a qualified medical herbalist or medical practitioner as appropriate. Do not exceed any dosages recommended. Always consult a professional practitioner if symptoms persist. If taking prescribed medicines, seek professional medical advice before using herbal remedies.
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