Vegan Sangria Recipe Info
This recipe is what the Caavakushi team call their crimson hearth spiced vegan sangria. It is a sophisticated take on the classic Spanish punch. We used a dry spice maceration technique combined with a homemade blackberry and star anise reduction. By simmering a portion of the fruit with spices before adding it to the wine, we extract deep, jammy notes and essential oils that a standard cold soak simply cannot reach.
Servings: 6 glasses
Total Time: 2 hours & 15 minutes (includes mandatory chilling time)
Prep Time: 15 minutes
Reduction Time: 10 minutes
Chilling Time: 2 hours (minimum)
Nutritional Information (per serving):
– Calories: 185 kcal
– Carbohydrates: 22g
– Protein: 0.6g
– Fat: 0.1g
– Fibre: 2.5g
Vegan Sangria Recipe Ingredients
Wine Base:
– 750ml (one bottle) of a dry, medium-bodied vegan red wine (such as a Spanish Tempranillo or Garnacha)
– 60 ml of Spanish brandy (ensure it is certified vegan)
Spice & Fruit Reduction:
– 1 cup of fresh blackberries
– 2 tablespoons of agave nectar
– 1 whole star anise pod
– 1 small strip of orange zest (pith removed)
Fresh Fruit & Aromatics:
– 2 large organic oranges (one sliced into thin rounds and the other cut into thick wedges)
– 1 crisp red apple (cored and sliced into thin half-moons)
– 300ml of sparkling mineral water (to be added just before serving)
– 6 long whole cinnamon sticks (to be used as straws in the individual glasses)
Vegan Sangria Recipe Cooking Instructions
1. Blackberry & Star Anise Reduction: In a small saucepan, combine the blackberries, agave nectar, the star anise pod, and the single strip of orange zest. Heat over medium-low for about 8 to 10 minutes, lightly mashing the berries with a wooden spoon as they soften. Once the mixture becomes a thick, fragrant syrup, remove from the heat and let it cool. This reduction provides a dark, midnight fruit base that makes the sangria taste aged and complex.
2. Citrus Foundation: Take your first orange and slice it into beautiful, thin rounds & the second into thick wedges. Place these at the bottom of a large glass pitcher. Add the apple slices. Pour the blackberry reduction (including the whole fruit bits) over the fresh fruit.
3. Fortification: Pour the bottle of vegan red wine and the Spanish brandy into the pitcher. Use a long-handled spoon to stir the mixture gently, ensuring the blackberry syrup is fully integrated into the vegan wine.
4. Cold Maceration: Cover the pitcher and place it in the refrigerator for at least 2 hours. This isn’t just for cooling; it allows the tannins in the wine to soften and the spicy oils from the star anise to permeate the fruit.
5. Final Effervescence: Just before you are ready to serve, remove the pitcher from the fridge. Pour in the chilled sparkling mineral water. This adds a slight lift to the drink and lightens the heavy fruit notes. Stir once, very briefly.
6. Cinnamon Straw Presentation: Pour the sangria into your glasses, ensuring a few pieces of the vegan wine soaked fruit fall into each glass. Take a long cinnamon stick and tuck it into each glass at an angle so it pokes out the top like a straw. As the guest drinks, the cinnamon stick sits near the nose, providing a warm, aromatic scent that perfectly complements the chilled, citrusy wine.
Vegan Resources
- Caavakushi Vegan Food Recipes
- Caavakushi Vegan Drinks Recipes
- Caavakushi Vegan Newsletter & Free 7 Day High-Protein Vegan Meal Plan
- Vegan Stuff Podcast With Caavakushi
- Caavakushi Vegan Search Engine
- Best Vegan Recipe Books
- Best Vegan Wines & Alcohol
- Best Vegan Food & Supplements
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