If one drink captures the essence of a Spanish summer, it is undoubtedly sangría. Refreshing, vibrant with fruit, and effortlessly simple to prepare, it has become a global icon of Spain’s gastronomic heritage.
In this edition of Cocina con Paradores, we journey to the Terrace of the Parador de Molina de Aragón. Here, Lola Recio guides us through the art of crafting this traditional recipe, using a meticulously curated selection of local ingredients to capture the very flavor of the season.
The magic begins with a quality, youthful local red wine. To this, we introduce fresh orange, lemon, and peach, balanced with a touch of brandy and a whisper of sugar or honey. Infused with warming notes of cinnamon and clove, it is lengthened at the final moment with a splash of gaseosa or soda water to impart a bright, effervescent lift.
The result is an aromatic, beautifully balanced, and deeply refreshing libation—perfect for sharing in good company.
A Recipe Steeped in Tradition
Born in the Iberian Peninsula, sangría is woven into the fabric of Spanish culinary culture. While the classic blueprint marries red wine, fresh orchard fruits, and a splash of liqueur for depth, it belongs to the people—almost every family and establecimiento (bar) fiercely guards their own interpretation.
It is precisely this versatility—adapting gracefully to seasonal produce and personal palates—that ensures it remains summer’s most cherished drink.
Did You Know?
• Though synonymous with sun-drenched days, Spain actually celebrates National Sangría Day on the 20th of December.
• Naturally, its popularity peaks during the estival months, served ice-cold as the quintessential pairing for alfresco dining and afternoon aperitivos.
• In parts of La Rioja, Aragón, and neighboring regions, you will find a closely related ancestral cousin known as zurracapote, which boasts its own localized nuances.
The Recipe: Sangría de Molina de Aragón
| Ingredients | Quantities |
| Young, local red wine (joven) | 750 ml |
| Fresh fruit (orange, lemon, peach) | ½ each |
| Gaseosa or soda water | 200 ml |
| Sugar or honey (to taste) | 2 tbsp |
| Whole spices (a cinnamon stick, cloves) | To taste |
| Spanish brandy | A generous splash |
Preparation
1. Thoroughly wash the fruit and dice into small pieces to encourage the maceration process.
2. Pour the red wine over the fruit, add the two tablespoons of sugar or honey, and stir gently until dissolved.
3. Introduce the cinnamon stick and two cloves to the mixture.
4. Leave to steep and mature in a cool place for a few hours.
To serve
1. Strain the liquid to remove the whole spices. Retain the fruit to add back into the pitcher if desired (serving styles vary: some prefer it unstrained with the fruit macerating in the glass, while others prefer the clean, strained liquid).
2. Fill a large cider glass (vaso de sidra) with plenty of ice. Pour in the infused wine base, top up with roughly 200 ml of soda or gaseosa, garnish elegantly, and enjoy.
Recreate it at Home... or Let Us Pour it For You
Now that you hold the keys to Lola Recio’s recipe, we invite you to recreate this emblematic ritual at home and toast to the summer.
Alternatively, if you prefer to simply unwind, we look forward to welcoming you to the Terrace of the Parador de Molina de Aragón. Here, you can sip it exactly as intended: in an extraordinary setting, paired with exceptional gastronomy and views that entice you to make the summer last just a little bit longer.
