Prep 15 mins
Cook 4 hrs
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!
- 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
- 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.
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.
AWESOME sangria-- everyone loved it and asked for the recipe... no alterations to the recipe necessary!
Great sangria for a party! I made this for a New Year's Eve Mexican feast. I couldn't find rioja wine, so I used a California red table wine. We really enjoyed this because it was not overly sweet like a lot of restaurant sangrias.