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May 25, 2005 11:13 AM


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I've searched on this and didn't find anything. Let me know if I missed a post. I'm looking for a good recipe for Sangria. I looked on the food network site and have Rachel Ray's version, but I'm not sure if that would be too good. Having people over this weekend and its going to be nice out. Thought sitting outside on the patio with some sangria might be nice.

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  1. The good thing about sangria is that you don't need a recipe. Buy some cheap wine, red or white. It has to taste ok but not great. Buy, wash well, and chop and slice up your favorite fruits. Put all of it in a pitcher, add some juice like orange, grapefruit, apple, etc. if you want and to taste, and let sit covered in the fridge for several hours or days. Taste and adjust sweetness, etc. and serve. Straight, with seltzer, on the rocks, etc.

    Every batch of sangria should taste different. That's the nature of the beast, I mean drink.

    4 Replies
    1. re: The Rogue

      The fruit tastes better if you macerate it in some form of liquor and some sugar for several hours before adding it to the wine. I posted a recipe on the general topics board a while back. Here in Spain, it would never be served with ice...

      1. re: butterfly
        Michele Cindy

        Also - add a bit of brandy.

        1. re: Michele Cindy

          The Rogue is right on the money with the not so expensive but drinkable wine--I perfer red. His fruit tips are great too. Butterfly's post about macerating the fruit with sugar and alcohol is my kind of sangria. Understand the fermenting of regular sugar, fructose and alcohol for a few hours will kick up the octane in your sangria considerably. With all due repect to my friends on the Iberian peninsula, do add the ice. This will provide both a refreshing coolness to your sangria and will water down the increased alcohol content for those who may be driving later in the day.

      2. re: The Rogue
        JK Grence (the Cosmic Jester)

        To clarify- when The Rogue says cheap wine, we're talking the gallon jug stuff or Two-Buck Chuck. If you use anything else you're wasting your money.

        When I do sangrĂ­a I slice up two or three of what fruits I have on hand (usually an apple, an orange, some berries, whatever floats my boat at the time) thin (1/4 inch at the very most; any thicker and the wine doesn't penetrate all the way), put them in a 2-quart pitcher, pour in a healthy dose of fortified wine or brandy (I had one made with Harvey's Bristol Cream sherry one time and it was fabulous), pour in wine to the top of the pitcher, stir, let it sit on the patio for one afternoon, bring it in, put it in the back of the fridge, take it out when I remember to (3 days to a week, sometimes longer), and pull the fruit out. When I serve it, I pour it over ice and top off with a splash each of orange or grapefruit juice and club soda or 7-Up (or even ginger ale). I had a pitcher of this brew sitting in the back of my fridge for months and it was still drinkable; I was amazed (NB: Your mileage may vary, try a small sip before a big swig). Just don't add the juice and soda until right before you drink it.

      3. I made Sangria for a party of 40 a couple of weeks ago. Needing huge quantity, I made it a little less fancy than I might have for a smaller group (or just me). That is, I didn't squeeze the juices fresh or get fancy with steeping any spices. However, it was pretty darn good.

        2 parts orange juice (not from concentrate)
        1 part lemonade (not from concentrate...Newmans's, I think)
        1 part passionfruit cocktail

        all of the above came from the refridgerated juice section of the grocery store.

        1 part red wine

        In the bottom of the pitcher, I put thinly sliced oranges, lemons and limes. Sprinkled over some sugar and some Grand Marnier. Let it sit for awhile until the sugar disolved into the fruit. Added the liquids. I did not use ice, but added some frozen raspberries right before serving.

        Not the most authentic Sangria in the world I sure, sorry if I horrified anyone.

        1. I may be a blasphemer on this website, but I suggest you try a five liter box of Almaden Raspberry Sangria. YUM! It is available at some - but not all - liquor stores. About $11.

          1 Reply
          1. re: GooGLeR
            JK Grence (the Cosmic Jester)

            The only blasphemy here is recommending something you think is just OK. As long as you love it, I want to hear about it. Just be prepared to defend yourself if someone disagrees.

            And while we're on the topic of guilty wine pleasures, I love the occasional glass of Riunite Lambrusco. It's closer to Hawaiian Punch than wine, but every once in a while it really hits the spot.

          2. I love red wine sangria, and especially when I make it with some brandy AND some Grand Marnier, plus the ususal suspects. I also love a white wine sangria on a very hot day for an outdoor cookout -- i use grapes, peaches, lemons and limes in that one, along with Cointreau but no brandy.

            But one of my very favorites is the Cava sangria served at Jaleo here in DC. I've attached a link below where you can find the recipe -- use the "find on this page" (CNTRL+F) for "Jaleo's White Sangria" to find the recipe further down in the discussion. Liquor 43 (called quarenta y tres - forgive the sp.), has an herbal and barely vanilla taste that makes it different and special in the sangria (also good with tea).


            1. I love red wine sangria. It's the perfect summer drink. This is my favorite recipe. It is so delicious and works every time.
              For each bottle of red wine (any reasonable quality wine, but never waste an expensive bottle for sangria) add half cup each of orange juice and lemon juice (freshly squeezed lemon) quarter cup brandy and half cup sugar. Add any fruit you wish - my favorite are orange slices and cubes of tart apple - I avoid anything too soft and no bananas! When you're ready to serve it add ice and about 8 ounces club soda. It's always amazing.