As I walk past the wine store I like on Agrippas Street, just before entering the shuk, I marvel at the array of wines on sale and think what great sangria they would make.

The early Greeks and Romans added sugar and spices to their wines. Then there was a period when Spain was under Moorish Islamic rule, when sangria was missing. In 1492, with the departure of the Moors, sangria returned.

When the 1964 World’s Fair was held in New York City, sangria was a popular feature at Spain’s pavilion. From then on, it became popular among Americans.

Traditional sangria is made with red wine and fruit with a little sugar to sweeten and orange juice. Next time you are having a barbecue or doing other summer entertaining, try these three delicious and refreshing sangrias.

1. Place wine, lemon-lime soda and orange juice in a large pitcher.

2. Add lime slices, lemon slices and orange slices.

3. In a small bowl, combine brandy, sugar, liqueur, grenadine, lemon juice and lime juice and blend.

Pour into pitcher. Add ice cubes and chill several hours before serving.

I found this in a newspaper but I’ve had it for years and don’t know when it appeared or where.

1. Combine brandy and lemonade concentrate with lemon slices. Refrigerate one to four hours.

2. In a pitcher, add ice cubes, brandy mixture, wine and club soda. Add strawberries if using.

Garnish with mint sprigs.

This came from a food magazine but I don’t know where or when—many years ago.

1. Mix wine and brandy in a large pitcher. Add orange peel and chill.

2. When ready to serve, add ice cubes and club soda. Place peach quarter in each

glass and pour brandied wine over each.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English, and writes the restaurant features for Janglo.net, the oldest, largest website for English speakers.