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.
- 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 1⁄2 tablespoons lemon juice, freshly squeezed
- 2 1⁄2 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 1⁄2 cups orange juice, freshly squeezed
- 1⁄4 cup grenadine
- 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.
- 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.
- 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.
- Ladle it out and enjoy!
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!