Spanish Sangria

Tish's Note:

Great for those hot summer afternoons or eating with a spicy paella

• Total Time: 8 hrs
• Prep Time: 8 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 2 (48 ounce) bottles full bodied spanish dry red wine
• 1/3 cup fresh squeezed orange juice
• 1/4 cup Grand Marnier (or any orange-flavored liquer)
• 2 tablespoons sugar
• 2 cups club soda
• ice cube

Garnish

• orange slice
• lemon slice
• tart green apple, sliced
• peaches or nectarine, sliced

Directions:

1. In a large pitcher, mix together the first 4 ingredients.
2. Cover and refrigerate for several hours or overnight.
3. Just before serving, add the club soda and plenty of ice cubes.
4. Serve very cold garnished with a slice of fruit.
5. Note: if using a punch bowl, float the various fruit on top.

Reviews

[Salad burnet]

This Sangria went over very well at our ribfest barbeque. Very refreshing with ribs and spicy red beans and rice. I did adjust it to my personal taste and recollections of sangria I had back in my college days. I used 2 bottles of Robert Mondavi Merlot. I squeezed in the juice of one whole orange plus the juice of one lemon (could add lime juice as well). Used Triple Sec, omitted club soda. I added half each of orange, lemon and lime slices just before serving. Left out apples, nectarines and peaches. It was light, not too heavy with alchohol, perfect for a hot summer night. We added this to our summer drink list.

[Momma Jenny]

Everyone at my Sandals and Sangria party loved this! It lightened everyone's spirits!

[Bonnie #33]

I made this recipe for my son's graduation (from college / not preschool) party. Increasing the servings to 305 did not change the excellent flavor. Since then I have had several of the attendees return from Spain and ask for this recipe stating that after sampling sangrias throughout Spain it remains their tried and true favorite.