Saturday, November 24, 2012


Makes: 1 gallon

For those of you, whom I'm sure are wondering, the recipe is a tamer version of the sangria I served at my wedding, with less hard alcohol and no limoncello added, seeing as how that sangria has been coined, "the death punch" I will not recommend that sangria in the future. This sangria, however, is a beautiful balance of flavors, and when the club soda is added is an appropriately strengthed (is that a word) cocktail.


1 jug of Carlos Rossi Sangria wine
1/4 cup triple sec
1/2 cup peach schnapps
1/2 cup brandy
½ cup fresh orange juice
1 orange, sliced
2 lemons, sliced
1 lime sliced- for color
1 Granny Smith or Honeycrisp apple sliced
1 cup simple syrup (if desired, recipe follows)
24 ounces of club soda or sprite

Serve along side:
1 bag of grapes (any variety) frozen before served
2 oranges sliced, and halved into half-moon shapes
2 granny smith apples, sliced
1 container mixed fresh berries (usually available in the fruit or deli section of the grocery store)
Pineapple slices
Peach slices


Using a large glass decanter, pour contents of wine, and measured brandy and triple sec in. Add your orange juice and taste for sweetness.

If sweet enough, leave alone. Mine was a tad sour so I added 1 cup of simple syrup, which is just equal parts sugar and water heated on the stove until the sugar dissolves, and then allowed to cool completely.

Add your sliced citrus and apples and let soak for a few hours, up to overnight. Then just before serving, add your club soda.
Serve the fruit on a tray and it will be beautiful for any occasion.

No comments:

Post a Comment