My friend and I hosted dinner for 14. It was a fun evening; everyone brought something, so it wasn’t too much work for anyone. We had a great salad and a baked potato bar (with all kinds of toppings: chili, cheese, bacon bits, sour cream, chives, BBQ chicken!) My contribution was dessert and Sangria. You’ll love my sangria recipe!
I said to someone, as we were filling our glasses, that I have a PhD in Sangria. OK, it might be more accurate to say I did four years of “research in the field” while we were in Spain. The most unusual Sangria I had during that time was prepared by a Spanish bullfighter; he added gin to the wine and included sliced bananas in the fruit medley.
It’s such a refreshing drink, and it offers such flexibility! It can be made with red or white wine, I like both, but I think red stands up to the other flavors better.
If you enjoy this recipe, how about rating the recipe in the comments below, sharing the love and passing it on to your friends?
- 3 bottles cheap red wine (I used Two Buck Chuck, assorted varietals.)
- 1½ cups Triple Sec
- 2 oranges, sliced
- 2 lemons, sliced
- 1 lime, sliced
- 1 cup strawberries, sliced
- 1 liter Sprite
- 1 liter club soda
- Combine wine, triple sec, and fruit in punch bowl.
- Allow flavors to blend for at least 2 hours, but less than 6 hours (the citrus pith can impart a bitter taste if it sits too long).
- Add Sprite and club soda just before serving (the is the closest I can come to the gaseosa that we used in Spain).
- Serve over ice.
PS – to my food blogging friends, I’ll point out that I saved (kept out) an orange slice and a strawberry when adding the fruit to the punch bowl. The two, clean piece of fruit were placed on top of the glass in the photo as recommended by Adam Pearson at a recent food blog seminar. That way, the fruit was very visible and looked perfect, not stained by the wine or smashed (no pun intended) in any way.