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.”
Total Timeunder 4 hours
OccasionBuffet, Casual Dinner Party
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturefruity, sweet, winey
Type of Dishsangria
- 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
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.
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.
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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1998 Sharon Tyler Herbst and Rob Herbst