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Sangria Recipe

Cookstr
Course: Beverage
Total Time: Under 4 Hours
Skill Level: Easy
Cost: Moderate
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Sangria

Photo by: Joey De Leo

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.”

Yield: Makes about ten 8-ounce servings

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

Directions

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.

VARIATIONS

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.


© 1998 Sharon Tyler Herbst and Rob Herbst
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

276kcal (14%)
31mg (3%)
29mg (48%)
4mcg RAE (0%)
289mg
25mg
1g
24g
1g
29g
0mg (0%)
19mg (1%)
0g (0%)
0g (0%)
1mg (5%)
FROM THE KITCHEN OF...

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