Sangria III

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“This version of Sangria appeared in the August issue of Gourmet Magazine in 1961. Fruit-filled pitchers of sangria appeared at lots of parties in the '60s. Macerating the fruit in a sugar syrup first makes this one particularly flavorful.”
4hrs 35mins

Ingredients Nutrition


  1. Bring sugar and water to a boil, stirring until sugar is dissolved, then boil over moderately high heat 5 minutes.
  2. Cool syrup to room temperature and pour over fruit in a small bowl.
  3. Chill, covered, 4 hours.
  4. Drain fruit in a large sieve set over another bowl and reserve fruit and syrup separately.
  5. Fill a large glass pitcher one-fourth full with ice and add wine, fruit, and 1 cup syrup (save leftover syrup for another use).
  6. Stir wine, gently mashing fruit with a wooden spoon, then add sparkling water to taste, starting with 1 cup.
  7. Serve sangría in wineglasses with 1 or 2 slices of fruit in each glass.

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