Senora Lopez's Sangria

READY IN: 10mins
Recipe by Chocolatl

I got this recipe from my Spanish teacher, who was from Bogota, in the early 1970s. Because of the long chilling time, the fruit gets kind of funny-looking, but it's wonderful to eat when the sangria is gone! I'm guessing at the number of servings. Prep time does not include chilling time.

Top Review by Kittencal@recipezazz

very very good, and I look forward to making this for guests at my up and coming get together, thanks for sharing this great dring recipe!

Ingredients Nutrition


  1. Combine wine, sugar, and fruit in a large punch bowl.
  2. Cover and refrigerate at least 8 hours, or overnight.
  3. Just before serving add peach brandy and sparkling water.

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