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Sangria Recipes?

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I'm making a red sangria for 4th of July. See so many recipes online, but it's hard to know what will taste the best, so I'm reaching to the Chowhounds!

Do you have a tried and truth recipe and method?

Please share!

Thank you.

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  1. wasn't sure if you wanted red or white sangria, or what fruits you wanted to use, so i chose an assortment of existing threads:
    http://chowhound.chow.com/topics/557843
    http://chowhound.chow.com/topics/275828
    http://chowhound.chow.com/topics/557843
    http://chowhound.chow.com/topics/314896
    http://chowhound.chow.com/topics/285878
    http://chowhound.chow.com/topics/638119
    http://chowhound.chow.com/topics/279751
    http://chowhound.chow.com/topics/279058
    http://chowhound.chow.com/topics/379019
    http://chowhound.chow.com/topics/322109
    http://chowhound.chow.com/topics/284646
    http://chowhound.chow.com/topics/278092
    http://chowhound.chow.com/topics/281003

    2 Replies
    1. re: goodhealthgourmet

      Thank you! I did say red...............

      1. re: janetms383

        oops - missed that detail. sorry :) most of the threads i posted are red-centric, so you should be set!

    2. http://www.epicurious.com/recipes/foo... This is a recipe someone was looking for and goodhealthgourmet helped them find it. (see sixth link). I was curious about the recipe and enjoyed it quite a bit. Easy to put together and refreshing to drink.

      1. 2 bottles Spanish rioja wine
        1/4 cup sugar
        1/4 cup brandy
        1 oz Triple Sec
        2 cups orange juice
        2 oranges -- cut into eighths
        and each eighth cut in half
        1 liter club soda -- or less

        Make this in a big container and mix well to dissolve the sugar. (Wait until about an hour before serving to add the club soda.) You can refrigerate it probably up to a week, pouring over ice to serve. let it rest at least overnight before serving.

        2 Replies
        1. re: hotoynoodle

          hotoynoodle, thank you for this! Do you add the everything BUT the club soda and rest overnight?

          1. re: janetms383

            yes. this is the recipe from dali restaurant here in mass., and he sells oceans of the stuff, lol.

            also, no need to use pricey wine, but bulk wine often has lots of sulfites which can cause killah hangovers, and worse. :o

        2. Sangria is very forgiving and you can get a great product making it several ways. Here's what I do and it's always a hit:

          1 bottle dry red wine (I usually use cabernet sauvignon, something in the $15 dollar range works)
          1 20 oz bottle of 7-Up
          1/2 cup of brandy
          1 tbs grenadine
          1 tbs triple sec or other orange flavored liquor
          1 Orange
          1 lime
          1 lemon (optional)
          1 apple (whatever is your favorite apple)
          strawberries
          ice

          Combine the wine, brandy, triple sec and grenadine
          cut orange, lemon, and lime in half, juice one half into mixture and slice the other halves into ring and toss in
          cut up strawberries and apples, and toss in

          I like to put all of this in the fridge for at least 15 minutes to let the fruit absorb some of the mixture.

          When ready to serve, add ice into glasses, pour in the drink (and make sure to get some fruit) and top off mixture with 7-Up. Or sometimes I just top the whole sangria with the 7 up and then pour.

          I think the big difference between my version and a regular sangria is that I don't add sugar. If your wine is a little more bitter though, you can add another tbs of grenadine and another one of triple sec.

          1 Reply
          1. re: joanalyzeit

            the 7-up, grenadine and triple sec are basically pure sugar. :o

          2. I've not made this for quite a while, but I really enjoyed this. It uses a rose, not a read though:

            http://chowhound.chow.com/topics/279430

            1. IIRC I got this recipe from the woman who created it for Amada restaurant in Philadelphia. I made a gallon of it two weeks ago for a party and as usual it was a big hit:

              Sangria for red or white

              Inexpensive wine: Vella bag-in-a-box

              1 part orange liqueur: Torres Gran Orange is the best or Triple sec works OK

              1 part brandy (Spanish brandy is best but E&J California will do
              to five parts of wine

              So if a 750 ml bottle of wine is 25 oz. add 5 oz each of orange liqueur and brandy
              Add 1 part simple syrup - spiced simple syrup for red wine, plain for white wine.

              Simple syrup is water and sugar boiled down a bit and some clear Karo syrup added if you want.

              Taste and see if it's sweet enough. If not, add a bit more syrup.

              Mix everything up and chill.

              Add chopped fruits of your choice: pears, apples limes, oranges, lemons, which have also soaked a little in a similar mixture of liqueur and brandy.

              Allow to macerate for at least one half hour, preferably longer and then add club soda and stir just before serving. Put some fruit into each glass before ladling sangria on top.

              3 Replies
              1. re: george2

                ahh thanks george. Very similar to hotoynoodle's recipe minus the OJ. What is "spiced simple syrup"? Well, I think I get it, just want to know what spice you used, cinnamon? and how much to add. Thanks

                1. re: george2

                  Also, how much club soda? I'm guessing 1 bottle club soda for 2 bottles wine?

                  1. re: janetms383

                    There isn't a tried rule for Sangrias, once you have your basics set with an appropriate red wine, brandy, orange liqueur, sugar, orange & lemon, you can go experiment what kind of fruits you like to go into your Sangria. Some bars just use whatever they have left in the kitchen to make it work. And regarding spices used in the Sangria, I guess it depends alot on the kind of red wine you use.

                2. In my local paper today...

                  http://www.startribune.com/lifestyle/...