Prep 10 mins
Cook 0 mins
Very flavorful and refreshing. Making cubes out of fruit juice keeps the Sangria chilled and won't water it down as the cubes melt.
- fruit juice, for making ice cubes
- 750 ml bottle zinfandel
- 750 ml bottle red wine
- 236.59 ml Cointreau liqueur or 236.59 ml triple sec
- 29.58 ml sugar
- 2 lemons, juice of
- 2 oranges, juice of
- 2 medium peaches, peeled pitted, chunked
- 1 orange, unpeeled sliced thin
- 236.59 ml pineapple chunk (optional)
- 1 lemon, unpeeled sliced thin
- Make ice cubes with orange and/or pineapple juice (or juice of choice).
- Two-hours before serving, combine remaining ingredients in a punch bowl. Taste and adjust flavors to your liking. This isn't a science. Refrigerate for two hours to allow flavors to develop.
- To serve, leave it in the bowl or pour into glass pitchers.
- Add frozen cubes before serving.
- Ladle/pour into tall glasses and be sure to ladle some of the wine-swollen fruit into the glass.
Thanks Kathy for a very nice Sangria recipe. Made this for a bar b q we gave for family and friends on a very hot August day. It was so refreshing and light it was enjoyed by all. Easy to make and loved the idea of the juice ice cubes which were cute, added to the fruit taste and prevented diluting the drink. Only change I made was only put in half the sugar as I felt it was sweet enough with all the fruit. Thanks again for posting.