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I'm sharing my "sangria" recipe with all of you, after some little words.

Sangria, the name, comes from "sangre" (blood, in Spanish) or, if you prefer, from the latin "sanguine". Originally, "sangria" was translated as "bleeding", that's to say, that kind of surgeon practiced before with the help of leechs. Lovely, isn't it?

The name hasn't any morbic reason. It was use simply because we use red wine and the final cocktail has a light bloody colour. No more than that.

If you come to Spain and you're looking a traditional food, you must ask for "paella" and "sangria". That's the typical and familiar sunday-food, especially in summer time.

Let me tell you that you shouldn't pay much money for "sangria" because we use a bad, or at least, medium-quality red wine. Obviusly, if you have got a good wine (Rioja or Ribera de Duero) you mustn't mix it with other liquids. When I was a child, my father used the worst wine, and the cheaper one, he could find. Then, after mix it with other potions, he got a nice sangria.

I propose you this version. Components:

- Fruit (like apples and oranges...or use what you have in the fridge -strawberries, etc.-)
- Orange juice
- A sweetener (like brown sugar or cane sugar... avoid honey that can hide other tastes)
- A liquor (like brandy or rum or whatever you like. I use brandy)
- Of course, red wine. I use "tempranillo" (a cheap young wine).
- You can keep it some hours at fridge and serve it with ice.

Enjoy!!