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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.”
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.
Nutrients per serving (% daily value)