Recipe by Dwynnie
This is a Sangria that I make every year when we have people over for New Year's Eve. I think that it is better than some of the Sangrias I have had at restaurants! (Please also see my "New Year's Eve White Sangria" as well!) Note: This was updated with new measurements 11/23/2006 when I stopped eye-balling and really measured! Note 2: I was out of Grand Marnier and substituted 1/4 cup of Chambord and the flavor may have been even better!
Top Review by Dr. Jenny
This was a nice red sangria that I made for my BBQ. I made a batch of your white sangria that you have posted and a batch of your red. While I am typically a red wine drinker, I preferred the white sangria. Maybe because it has less juice? Anyway, both were certainly enjoyed by the guests and you really can't go wrong making this.
- 1 orange
- 1 lemon
- 1 1⁄2 cups rum, chilled (clear)
- 1⁄2 cup Grand Marnier, chilled
- 1 (750 ml) bottle rioja wine, chilled
- 1 1⁄2 cups orange juice, chilled
- 2 cups pomegranate juice, chilled
- 1 1⁄2 tablespoons lemon juice, chilled
- 3 tablespoons sugar
- 1⁄4-1⁄2 liter club soda, chilled
Directions See How It's Made
- Slice the orange and lemon.
- Put the fruit in a 3 quart pitcher and cover with the rum.
- Cover pitcher with plastic wrap and refrigerate for at least 4 hours. (Overnight is best.).
- Add the Gran Marnier, Rioja, Orange Juice, Pomegranate Juice, Lemon Juice, and sugar to the pitcher.
- Add soda up to 2 inches from the top of the pitcher.
- Stir well, pressing the fruit as you stir.
- Serve over ice (with extra soda, if you want).
- Fruit can be used for additional batches, simply cover with rum and continue with step 4.