Classic Spanish Sangria Recipes

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Steps:

• In a pitcher or large bowl, combine orange, lime, apple, grapes, brandy, and red wine. Stir to combine and refrigerate 1 hour (or overnight). To serve, add soda and ice.

Steps:

• In a large pot or bowl, combine the wine, brandy, orange juice, and sugar and stir until the sugar dissolves. Add the orange, lemon, and lime slices, the apples and refrigerate until well chilled, about 1 hour. Remove from the refrigerator and add the soda. Serve in glasses over ice.

Steps:

• In a large pitcher combine the wine, gin, sugar, the juice from 3 oranges, 3 lemons, and 1 lime. Slice the remaining orange, lemon, and lime and add them to the pitcher as well. Stir the mixture and let it sit overnight in the refrigerator.
• Pour the sangria into glasses filled with ice and top with guarana soda.

Steps:

• Note: Because of the large volume I suggest making this in batches. This is one reason for the vagueness of the measurements.
• Mix the wine with 3/4 cup sugar. Set rest of sugar to the side.
• Add Liquors and stir.
• Slowly add 1/2 ltr lime seltzer and stir.
• Taste now and add any ingredients to taste. There SHOULD be a bit of a liquor bite to it, but it should NOT be overpowering. Likewise it should be sweet but not send you into a diabetic coma. It should also have a decent fizz to it, if it's too thick, add seltzer. Just experement.
• Once you've got the taste you want, add the slices of fruit. I've found that the sangria i get in America tends to be loaded down with fruit. Remember that it's more of a garnish and only adds a bit of flavor. If you need a ton of fruit to get the desired flavor, you haven't got the right mixture.
• Have fun experementing, and enjoy it. It's perfect for summer days and bbqs.
• For another great (and much simpler) spanish drink check out my recipe for Tinto de Verano.
• Chau.

Steps:

• Put wine, juice, and fruit slices in a heatproof pitcher. Bring sugar, water, brandy, and Cointreau just to a simmer in a small saucepan, stirring until sugar is dissolved, then pour into pitcher. Chill, covered, at least 1 hour and up to 24.
• Serve over ice.

Steps:

• Mix wine with sugar in a bowl to dissolve. Add vodka, gin, rum, and tequila.
• Cut orange and lemon in half, then into slices. Stir into sangria. Refrigerate for 8 hours, or overnight.
• Add ginger ale. Serve over a lot of ice.

Steps:

• Juice citrus (200-300 mL) into a small saucepan; add sugar, nutmeg, cinnamon stick (snapped up) to juice in saucepan. Heat liquid, while stirring, until until steam rises.
• Pour liquid into a heat proof jug or allow liquid to cool first.
• Pour wine into container with brandy.
• Add juice/spice mix, stir. Add leaves, crushed and deveined. Chill 24 hours.
• You can also add any other fruits you like! If I add apples or pears, I like to soak them in the brandy overnight before adding them to the sangria. YUM!