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Sangria

This image courtesy of Joseph DeLeo

The name comes from the Spanish word sangre, “blood,“ after the blood-red color of the classic red-wine sangria. The white-wine version is called Sangria Bianca, “white sangria.”

CostModerate

Easy

Total Timeunder 4 hours

OccasionBuffet, Casual Dinner Party

Recipe Coursebeverage

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturefruity, sweet, winey

Type of Dishsangria

Ingredients

  • 2 (750 ml) bottles dry red wine (Cabernet Sauvignon, Burgundy, etc.)
  • 6 oz. (¾ cup) Triple Sec or Cointreau
  • 6 oz. (¾ cup) fresh orange juice
  • 3 oz. (3/8 cup) fresh lemon or lime juice
  • 3 oz. (3/8 cup) brandy, optional
  • About ½ cup sugar
  • 16 oz. (1 pint; 2 cups) cold club soda or citrus-flavored mineral water
  • 1 orange, sliced
  • 1 lemon, sliced

Instructions

  1. Pour first 4 (5 if using the brandy) ingredients into a punch bowl. Sweeten to taste with sugar, stirring well to dissolve. Cover and refrigerate for at least 2 hours. Just before serving, stir in club soda or mineral water. Add a block of ice and fruit slices. Serve over ice cubes in large, chilled wineglasses.

  2. VARIATIONS

  3. Champagne Sangria: Substitute cold dry champagne for the red wine. Don’t add champagne until just before serving. In addition to the orange and lemon slices, add about 15 green grapes.

  4. Sangria Blanca: Substitute dry white wine (Chardonnay, Sauvignon Blanc, etc.) for the red wine, and peach slices for the sliced citrus. Float several sprigs of mint on the surface.

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