Tinto de Verano was born in Cordoba in the 1960s as an accessible mixture of red wine and soda to combat the heat. It became popular at fairs and festivals throughout Andalusia as a light alternative to sangria. Today it has a non-alcoholic version that is equally refreshing for everyone.
Mediterranean
Homemade summer red wine
Homemade non-alcoholic summer red wine with lemon and citrus soda.
- Spain
- Starter
- Vegan
- Light
- Low fat
- easy
5 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 85 kcal
- Protein 0 g
- Fiber 0 g
- Carbohydrates 21 g
- Fat 0 g
- Sodium 25 mg
Story behind the dish
Preparation
Homemade Tinto de Verano is a preparation from Spain with easy difficulty. Reserve about 5 minutes in total (5 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 ml of non-alcoholic red wine or red grape juice.
- Have ready: 500 ml of cold lemon soda.
- Have ready: Ice cubes.
- Have ready: 1 sliced lemon.
- Have ready: 1 sliced orange.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Chill red grape juice or non-alcoholic wine in the refrigerator for at least 1 hour.
Chill red grape juice or non-alcoholic wine in the refrigerator for at least 1 hour.
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Fill four tall glasses with ice and lemon and orange slices.
Fill four tall glasses with ice and lemon and orange slices.
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Mix lemon soda with grape juice in a 1:1 ratio in a jug.
Mix lemon soda with grape juice in a 1:1 ratio in a jug.
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Pour over ice without stirring excessively to maintain bubbles
Pour over ice without stirring excessively to maintain bubbles.
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Adjust sweetness with sugar if the juice is very acidic
Adjust sweetness with sugar if the juice is very acidic.
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Garnish with mint and lime wedges
Garnish with mint and lime slices.
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Serve as a typical summer refreshment in non-alcoholic Andalusian bars.
Serve as a typical summer refreshment in non-alcoholic Andalusian bars.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with orange and cinnamon.
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