Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

This is really yummy any time of the year. It just happens to be one of my favourite recipes for Sangria. I do not know from where it originated as it is written in my script on rather aged foolscap.

Ingredients Nutrition

  • 750 ml merlot, any dry and full bodied red wine will do
  • 1 cinnamon stick (or a few pieces of cinnamon bark)
  • 3 -5 cloves, whole
  • 1 orange, thinly sliced. A nice juicy one
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • 4 -6 strawberries, sliced
  • 2 12 tablespoons lemon juice, freshly squeezed
  • 2 12 tablespoons lime juice, freshly squeezed
  • 2 ounces brandy
  • 2 ounces peach schnapps
  • 2 ounces Grand Marnier
  • 2 tablespoons grenadine
  • 1 cup orange juice, freshly squeezed
  • 1 liter lemon-lime flavored soda
  • 2 12 cups orange juice, freshly squeezed
  • 14 cup grenadine

Directions

  1. Mix the 2 c of orange juice and 1/4 c grenadine together and pour into a mould such as a bundt pan and freeze it.
  2. Combine all the rest of the ingredients except the pop and put in a large pitcher in the fridge for the day or even overnight is just fine.
  3. Put the frozen orange/grenadine mould in the punch bowl. Pour in the contents of the pitcher. Through in a handful of frozen or fresh strawberries if you are so inclined. Gently pour in the pop. I find that 50/50 pop to Sangria mixture is good, but use less if you like a stronger punch.
  4. Ladle it out and enjoy!
Most Helpful

This is really good. I usually make non-alcoholic punch recipes as we have young children in our family but will definitely keep this in mind for my next adults only function. I have always loved sangria but used to buy it ready made. It's nice that I can now make it myself!

Irmgard March 14, 2007