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The famous Sangría of San Roque


Whilst the romería once again cannot take place this year, we can get the flavour of the event. There are many ways to prepare Sangria, but today we give you the near mythical recipe for the sangria distributed at the Romería de San Roque in Garachico, which usually takes place each year on 16 August.

Sangria takes its name from the reddish color obtained from its main ingredient, red wine. (Sangre = blood. Sangria means bloodletting in Spanish). 

Tips for making the perfect sangria
  • First of all, use a decent wine, neither a gran reserva nor a tetra-brick.
  • Always use hard fruit, such as peach, apple, pear, etc. Never use canned peach or pineapple.
  • The maceration time of the sangria must be at least 2 hours. That will give the fruit time to transmit flavours to the wine.
  • Sweeten to taste, but remember that the fruit itself or if orange or lemon soda is added, it will already add sweetness.
  • You can add cognac or any other alcohol. Your call.
  • Put the ice in the glass, at the moment of serving. If you make a bowl of sangria as is normally done, do not add ice to the bowl, because if the ice melts, the sangria will be watery and diluted.

1 litre of red wine
1 peach
1 apple
1 pear
Half a melon
1 cinnamon stick
Orange peel
Lemon peel
Sugar to taste
Half a litre of lemon, orange or plain soda

Note: Increase by half a litre of and half a fruit for every two people.


Place all the peeled and cut up fruits in a large bowl, add the wine, soda, sugar (to taste), citrus peels and the cinnamon. Marinate for two hours and serve cold. 

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