1960s Recipes + Menus


July 1964
    In Spain, sangria is considered a cheap punch; a good use for indifferent red wine and a social lubricant at best. You chop up whatever fruit you have on hand, open a bottle or two of indifferent vino tinto, and hope that the party is lively. This recipe isn’t exactly traditional—bananas? (leave them out if they offend your sensibility)—but the casual spirit is spot-on.

    In a large pitcher put 1/ 2 pound strawberries, washed and halved, 2 ripe peaches, peeled and cut into small pieces, 2 bananas, peeled and sliced, the juice and rind of 1 lemon, 1 1/2 tablespoons sugar, and 3/4 teaspoon cinnamon. Add 2 bottles ordinary red wine and stir the mixture thoroughly, mashing the fruit slightly. Let the sangria stand at room temperature for at least 1 hour. Just before serving, add about 20 ice cubes and stir the mixture briskly until it is ice cold.
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