In my experience, the wine is the most important. Don't spend a lot of money on the wine, but make sure it's something you can handle drinking on its own -- I had a roommate who used to use the cheapest stuff out there, she was convinced the fruit would cover the horrible taste -- it didn't. I also don't add sugar, the fruit and orange juice give enough sweetness for my taste.
3 bottles of Vina Borgio (An inexpensive Spanish Rioja wine, about $5-$7. You could substitite other Riojas as well)
---1 cup of brandy
---1 cup triple sec
---1 cup of sugar
---1/2 gallon of orange juice
---Cut up fruit
this is from a local boston restaurant. i usually omit the sugar and use a little seltzer or sprite instead. it's better the next day.
We got this recipe from a resort in Arizon to which we went for a wedding a couple years back. They were serving sangria at the wedding and it was awesome. I asked the bartender for the recipe and surprisingly he was willing to give it to me. It is the easiest thing around and is so good...
1/2 gallon lemonade
1/2 gallon OJ
2 cans peach nectar
8 oz brandy
8 oz peach schnapps
2 bottles Cabernet Sauvignon
Just combine everything in a very big jug/pitcher and serve over ice. One thing the resort did that made the sangria seem fancy was to serve it over ice in wine glasses and then add chopped up berries (blackberries, raspberries, strawberries) and peaches (chopped really small) right before serving. It was a nice touch and one I've done... but this recipe works with or without that last step.
I've gotten lots of compliments over the years for the following receipe:
-Make a simple syrup by putting 1 c water, 1 1/2 c sugar in saucepan. Bring to boil stirring only til sugar dissolves. Boil GENTLY for 5 mins and cool slightly.
-Slice paper thin 2 oranges, 1 lemon, 1 lime. Pour syrup over and put in refrig over night in a plastic container.
-To make a pitcher of sangria, put 1/2 c of syrup mixture, some of the fruit, and 4 cups of red wine (I use Carlo Rossi's Paisano (sp), Add of few splashes of CLUB SODA for fizz. Taste and add more if necessary. DO NOT DILUTE too much and don't add ice to pitcher. Add ice in glasses and pore Sangria over.
If you make this, let me know how it turned out.
This is my favorite. I usually leave the sugar out, but if you can add it if you want it sweeter. I would recommend making a sugar syrup and then adding that to taste after mixing the rest of the ingredients.
1 750-ml bottle of dry red wine (3 cups)
1 1/2 cups lemon-lime soda
1 1/2 cups orange juice
1/2 cup brandy
1/4 cup sugar
2 tablespoons Cointreau or other orange liqueur
2 tablespoons grenadine
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
Combine all ingredients in a large pitcher. Top off the pitcher with fruit of your choice. I like to slice and freeze oranges and lemons, then put the frozen slices into the pitcher to help keep the sangria cold.