Sangria Punch (Catering Quantity for 150 People)
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
150
ingredients
- 15 (750 ml) bottles dry red wine (I use a Spanish Jumilla)
- 3 (2 liter) bottles 7-up or (2 liter) bottles Sprite
- 4 gallons orange juice
- 10 limes, thinly sliced & cut into quarters
- 10 lemons, sliced & thinly sliced & cut into quarters
- 10 oranges, sliced & thinly sliced & cut into quarters
- 3 (750 ml) bottles brandy
- 4 cups sugar
- 1 (750 ml) bottle triple sec (or Cointreau)
- 1 (25 ounce) bottle rose's grenadine
- 1 (8 ounce) can frozen lemonade concentrate
- 1 (8 ounce) can frozen limeade concentrate
- 1 (20 lb) bag ice cubes
directions
- Add all ingredients except ice into large container and stir. Let sit for an hour.
- Add ice to punch bowl and add Sangria.
RECIPE SUBMITTED BY
Aussie-In-California
Fontana, California
I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating.
I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food.
My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.