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Can you spot it floating in there?
Yes, you do spy with your little eye something “green” — ARUGULA!
I have to admit that I did a double-take too when I saw my favorite green floating in a beautiful pitcher of red sangria on my recent trip to California with Dole. Other than herbs, I had never before even considered adding greens to my sangria.
But since I am slightly obsessed with arugula, and sangria is my drink of choice in the summer, I had to investigate.
Sure enough, it was brilliant.
So good, in fact, that I had to come home and make it for my friends. And then make it again the same week for another group of friends. And I may make it for some others next week. Everyone loves it!!!
For sure, the addition of fresh arugula was definitely a conversation topic. Everyone eyed it with curiosity, but once they tasted the sangria, they were sold. The number one question, though, was how exactly one goes about using arugula flavor the sangria. I imagine you could probably just stir it into the sangria and let it sit with the fruit for a few hours. But what Dole did, and I what I totally recommend, is to muddle it (I just did so with a spoon) along with the fruit to release extra flavor.
The result? A fruity sangria made all the more wonderful with a subtle peppery kick of arugula flavoring each sip. In my opinion, it was the perfect balance, and it also made for a beautiful colorful appearance!
I experimented with serving it three different ways — completely strained (sans fruit in the glasses), strained with a little fresh arugula in the bottom of glasses and a lime on top for decor, and then filled with lots of fruit and arugula. Different people have their preferences, but since sangria is so fun and colorful anyway, I like to show at least a little of the fruit when I’m serving it.
However you make it, I just highly recommend inviting a bunch of friends over and trying it soon. Without a doubt, this arugula sangria will be happening at my place often this summer. Enjoy!
Thanks to Dole for the great recipe inspiration, and all of the other great Spanish recipes they are sharing right now with their Taste of Spain campaign. To learn more, check out my post coming later today with a big photo roundup of my time with Dole.
The BEST Sangria
Ingredients
- 2 (750 mL) bottles dry red wine, such as Cabernet Sauvignon or Merlot
- 1 cup brandy
- 1/3 cup sugar
- 1/4 cup orange liqueur
- 1 pound DOLE strawberries, hulled and halved
- 3 oranges, thinly sliced
- 3 limes, thinly sliced
- 2 lemons, thinly sliced
- 4 cups DOLE fresh arugula
- (optional) 1 can lemon-lime soda
Instructions
- Stir together wine, brandy, sugar and orange liqueur in large pitcher, until sugar is dissolved. Stir in the arugula, and use a wooden spoon to mull (crush) the arugula so that the flavor is released. Add strawberries, lime, lemon and orange to the wine mixture, and lightly mull the fruit to release juices.
- Cover and refrigerate for anywhere from 2-24 hours. Stir in soda if desired, then strain and serve over ice.
Notes
Did you make this?Let me know how it turned out in the comments below!
Be sure to check out these other great sangria recipes too!
It looks like my comment was deleted but the general consensus at my memorial party was this tasted like a salad and was gross. I omitted the arugula the next time I made it and it was a hit.
I hate to say it but I made this Sangria for a Memorial Day party and the general consensus was how terrible it tasted. We all thought it tasted like salad. It was AWFUL!!! I remade I to omitting the arugula. 100x better!!!
Made this last week for my 1st book club, and again tonight for the neighborhood book club. It is as wonderful as described. Try it, and you’ll love it. Thanks for sharing, Ali.
Just one question on the recipe. You said to strain it, therefore did u add fresh fruit and arugula after pouring over ice or did u just scoop some from the bowl that u mixed it from?
I added some of the original fruit back in plus some fresh arugula and extra fresh fruit for serving. Sorry for the confusion!
I am such a sangria snob because I lived in Spain. I hate when Americans think they’re drinking Sangria when it’s just wine and fruit. Thank GAWD your recipe is authentic with brandy and liquore. I can’t wait to try it!!!!!
This WAS the best sangria ever!!!! What a wonderful recipe! The crushed arugula reminds me of the peppery taste in Sharaz red wine. So very good!!! I’m ever so thankful I stumbled upon this site. :).
Ali, For TG I am making paella and patata bravas (courtesy my recent trip to Spain) and I was looking for the best sangria recipe which landed me here – I am excited to be trying this recipe and will surely let you know how it turned out. Thanks for sharing your secret ingredient :) As a food blogger, I take pride in doing that too :)
cheers,
Priya
I made this last night for a mexican dinner party and it was a hit! Everyone loved it! I’ll definitely make it again.
Hi Ali
The recipe looks nice.
I’m worried about one detail. How does arugula looks after being mushed and stayed in the fridge for 24 hours?
does it really look as pretty as on the picture?
I served this sangria recipe at a girls night out party last night and it was a HUGE hit! I made the night before and refrigerated and it was perfection in a glass. It is definitely in my “keep” pile and the recipe is now being shared with all my friends! Thanks so much for posting!