Just in time for your July 4th gatherings! Chef Katie Button, protégé of José Andrés, cookbook author, TV host, and Co-Founder of the Cúrate brand, shared with Exhale two new recipes perfect for home cooks and a brief history of the drink.

Katie has developed never-before-seen recipes for Sangria Roja and Sangria Rosada – both refreshing, low-ABV options for a quintessential summer afternoon or evening spent outside relaxing with family and friends. Both recipes can also be substituted for non-alcoholic versions.

“Sangria in Spain is actually consumed majority of the time by tourists. It’s rumored that the British invited them to drink it in Spain while on vacation – like a punch! That being said, over the years Spain has become an expert and has been very creative on how to make sangria and play with the different macerations, fruits and botanics to blend with the red wine. Our sangria recipes offered at Cúrate and La Bodega have also evolved over the years to follow a new trend of moving towards a lighter, more refreshing beverage.”

Chef Katie Button’s Sangria Roja

1. A more traditional red style sangria; can be made non-alcoholic 

1. 1. Yield: 6 servings
   2. Active Time: 30 minutes
   3. Total Time: 30 minutes

1. Ingredients:

1. 1. 1/3 cup sugar
   2. 12 oz strawberries
   3. 1 bay leaf
   4. juniper berries 1 tsp
   5. black peppercorns 1 tsp
   6. orange peel 1/2 orange
   7. 1 lemon peel
   8. 2 tablespoon lemon juice about 1 large lemon
   9. 1 large sprig of mint
   10. 1/4 cup orange juice
   11. 1 bottle red wine

1. Method:

1. 1. In a small pot combine all the ingredients and bring to a simmer. Once all the sugar has dissolved, smash the berries thoroughly with a large spoon or potato masher, then turn off the heat and cover tightly, let sit for 20 minutes.
   2. Strain the syrup into a container and place in the fridge uncovered until cool.
   3. In a serving pitcher combine 1 bottle of chilled wine with the base syrup (approximately 1 cup). Mix well.  Fill each glass with ice and 5 oz of sangria and garnish with fruit like watermelon, strawberries, orange wheels and a small sprig of mint.
   4. Or if only making one cup instead of the entire bottle, add 1.5 ounces of syrup per glass. Finish with ice and fresh fruit and enjoy.

Chef Katie Button’s Sangria Rosada

1. A rosé based sangria that could also work for a light, crisp and dry white or sparkling wine; can be made non-alcoholic 

1. 1. Yield: 6 servings
   2. Active Time: 30 minutes
   3. Total Time: 30 minutes

1. Ingredients:

1. 1. Peel of  1/2 a grapefruit
   2. 1 cup fresh red grapefruit juice (juice from about 2 grapefruits)
   3. 1 each star anise pod
   4. 2″ segment fresh ginger, peeled and minced
   5. 2 large sprigs fresh tarragon
   6. 1/4 cup sugar
   7. 1 Bottle of rose wine
   8. Fruit and herbs to garnish like kiwi, mango, raspberries, and fresh tarragon

1. Method:

1. 1. In a small pot on the stove combine all the ingredients except the wine. Bring to a simmer over medium high heat. Once the sugar is dissolved, turn off the heat and cover tightly, let sit for 20 minutes.
   2. Strain the syrup into a container and place in the fridge uncovered until cool.
   3. In a serving pitcher combine 1 bottle of chilled wine with the base syrup (approximately 1 cup). Mix well.  Fill each glass with ice and 5 oz of sangria and garnish with fruit like mango, kiwi, raspberry, grapefruit wheels and a small sprig of tarragon.
   4. Or if only making one cup instead of the entire bottle, add 1.5 ounces of syrup per glass. Finish with ice and fresh fruit and enjoy.