Spanish Sangria
"Great for those hot summer afternoons or eating with a spicy paella"
- Ready In:
- 8hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 (48 ounce) bottles full bodied spanish dry red wine
- 1⁄3 cup fresh squeezed orange juice
- 1⁄4 cup Grand Marnier (or any orange-flavored liquer)
- 2 tablespoons sugar
- 2 cups club soda
- ice cube
-
Garnish
- orange slice
- lemon slice
- tart green apple, sliced
- peaches or nectarine, sliced
directions
- In a large pitcher, mix together the first 4 ingredients.
- Cover and refrigerate for several hours or overnight.
- Just before serving, add the club soda and plenty of ice cubes.
- Serve very cold garnished with a slice of fruit.
- Note: if using a punch bowl, float the various fruit on top.
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Reviews
-
This Sangria went over very well at our ribfest barbeque. Very refreshing with ribs and spicy red beans and rice. I did adjust it to my personal taste and recollections of sangria I had back in my college days. I used 2 bottles of Robert Mondavi Merlot. I squeezed in the juice of one whole orange plus the juice of one lemon (could add lime juice as well). Used Triple Sec, omitted club soda. I added half each of orange, lemon and lime slices just before serving. Left out apples, nectarines and peaches. It was light, not too heavy with alchohol, perfect for a hot summer night. We added this to our summer drink list. -
Everyone at my Sandals and Sangria party loved this! It lightened everyone's spirits! -
I made this recipe for my son's graduation (from college / not preschool) party. Increasing the servings to 305 did not change the excellent flavor. Since then I have had several of the attendees return from Spain and ask for this recipe stating that after sampling sangrias throughout Spain it remains their tried and true favorite. -
I used a Spanish Rioja. Delicious flavor and a good drink to go along with spicy fajitas and chimichangas. I served the sangria over ice in large ballon wine glasses. Added a half-slice of orange in each one. Beautiful and very festive. Thank-you for posting. -
Hey, thanks! I'm making this for my Spanish I class, and I think they'll love it.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
