Sangria Punch (Catering Quantity for 150 People)

Name: Sangria Punch (Catering Quantity for 150 People)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 150 serving(s)
Ingredients: 15 (750 ml) bottles dry red wine (I use a Spanish Jumilla); 3 (2 liter) bottles 7-up or 3 (2 liter) bottles Sprite; 4 gallons orange juice; 10 limes, thinly sliced & cut into quarters; 10 lemons, sliced & thinly sliced & cut into quarters; 10 oranges, sliced & thinly sliced & cut into quarters; 3 (750 ml) bottles brandy; 4 cups sugar; 1 (750 ml) bottle triple sec (or Cointreau); 1 (25 ounce) bottle rose's grenadine; 1 (8 ounce) can frozen lemonade concentrate; 1 (8 ounce) can frozen limeade concentrate; 1 (20 lb) bag ice cubes

Submitted by Aussie-In-California

"This is a slightly changed conversion of Bev's Sangria recipe #46365. This is approximately 150 servings. Great for a wedding, or large event. Served this recently to 200 post-grad students. It was the hit of the party. Thank you Bev :)"

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Ready In:: 1hr 15mins
Ingredients:: 13
Serves:: 150

ingredients

15 (750 ml) bottles dry red wine (I use a Spanish Jumilla)
3 (2 liter) bottles 7-up or (2 liter) bottles Sprite
4 gallons orange juice
10 limes, thinly sliced & cut into quarters
10 lemons, sliced & thinly sliced & cut into quarters
10 oranges, sliced & thinly sliced & cut into quarters
3 (750 ml) bottles brandy
4 cups sugar
1 (750 ml) bottle triple sec (or Cointreau)
1 (25 ounce) bottle rose's grenadine
1 (8 ounce) can frozen lemonade concentrate
1 (8 ounce) can frozen limeade concentrate
1 (20 lb) bag ice cubes

directions

Add all ingredients except ice into large container and stir. Let sit for an hour.
Add ice to punch bowl and add Sangria.

Questions & Replies

What if I want to make a small batch to try? How can I convert?

Kimberly F.

Reviews

How many oz per glass?

Nicole R.
I made this for my wedding and it was a super duper hit! Everyone wanted the recipe! The best! Thank you for posting this!

generaljen

RECIPE SUBMITTED BY

Aussie-In-California

Fontana, California

I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating. I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food. My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.

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