Total Time
8hrs
Prep 8 hrs
Cook 0 mins

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

Ingredients Nutrition

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

(5)
Most Helpful

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.

Salad burnet December 18, 2006

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

Momma Jenny February 07, 2006

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.

Bonnie #33 September 15, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a