Calling all Sangria Recipes!
I need a stellar easy sangria recipe for my Mother's Day Brunch this weekend...
I'm thinking a red, not white, because I like red wine, but am open to delicious either kind...
Here is a delicious recipe that I make after lots of experimintation:
1 bottle red wine (rioja or zinfandel- I use Ravenswood Zinfandel)
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lemon juice
1/4 cup brandy
1/4 cup cointreau
1/4 cup sugar
1 apple cubed (optional)
strawberries sliced (optional)
1 lemon sliced
1 orange sliced
1 lime sliced
Macerate sliced oranges, lemons, limes brandy, cointreau and sugar overnight or at least four hours.
Four hours before serving add wine, lemon and orange juice, apples and strawberries/
For a lighter drink add club soda to each glass before serving.
Perfect for Summer when Peach Season gets started... here is a recipe I got from a friend on another message board... It's always a hit when I serve it...
Andrea's Peach Sangria
1 bottle dry white wine (I buy Charles Shaw)
3/4 cup peach schnapps (I splurge on this, I use a French one made with real Peaches)
1/4 cup white sugar (I use Superfine)
Sliced peaches & raspberries (you can use frozen)
A Splash of Brandy
mix all the ingredients a few hours before serving. (I let it mellow nicely overnight)
This is Exactly how I make sangria . I'm making it for a party Sat. for 40 and am having a disagreement about quantities. I think I should use 7 bottles of wine, 1 cup lemon juice, 1 cup OJ,1&2/3 cup sugar, 3 cups cointreau, 3 cups brandy, strawberries. lemons limes, seltzer et al. My wife thinks that's too much sangria. I've been making it this way since the 70's and It always is a huge hit. Any suggestions, instructions or amusing anticdotes?
I don't think that's too much, really I think it may be too little. Here's a very similar recipe I used a couple of weeks ago. It says it serves 100 but some people in the comment section disagree. That uses 2 gallons of wine. I served a 3 bottle batch to 12 people and it was all consumed, plus there was beer and soft drink available and being consumed.
I'm glad OP posted this originally in the home cooking section or I would not have seen it. That was pretty fussy to move it. Interesting to see how similar other make sangria.
Hi: I personally made this one in March ('07) and it was a tremendous hit. I honestly had people taking home what was left in the punch bowl, after 3 large re-fills, in plastic zip lock baggies. I knew I'd have to re-fill the bowl, so I made a lot to begin with. The fruit was sooo good having soaked in the Triple Sec with sugar. It was easy and was truly excellent. I've made Sangria before, but this recipe was a hit. The raspberries, oranges, apples were the best. You had a fruit snack and a great wine. Enjoy and good luck.
1/3 cup superfine sugar, or to taste
1/2 cup Triple Sec
1/4 cup brandy, of drinkable quality
1 whole orange, cut into 1/2-inch thick slices
1 whole lemon, cut into 1/4-inch thick slices
1 whole lime, cut into 1/4-inch thick slices
1 whole apple, unpeeled, cored, halved, and cut into 1/2-inch thick rounds
1 (750 ml) Trader Joe's (Two Buck Chuck ~ Merlot) or bottle Spanish Rioja or a dry red wine of drinkable quality
1 cup fresh squeezed orange juice (juice of about 3 medium oranges)
1/2 cup freshly squeezed lemon juice (juice of about 3 medium lemons)
• orange or yellow sanding sugar, for garnish
• orange wheels, for garnish
1. Whisk together the sugar, Triple Sec, and brandy; pour over the whole sliced fruit. Place in the refrigerator and allow to macerate (soak) for several hours or up to overnight.
2. Add the wine and citrus juices to the macerated fruit mixture and stir to combine. Taste and adjust the sweetness, as needed, with simple syrup*; refrigerate overnight.
3. Garnish the rims of large wine glasses with brightly colored sanding sugar (preferably orange or yellow) and fresh orange wheels; serve sangria over ice.
Variations: Add raspberries, strawberries, fresh cherries (pitted), or peaches when seasonal
*Note: Mix 1 part granulated sugar and 1 part water. Simmer over medium-high heat until the sugar dissolves and the mixture thickens to a syrupy consistency