So, I am officially sharing my Homemade Sangria recipe publicly. I’ve held it close but figure – it’s so good that I must share! It’s been my special treat each holiday when my husband and I host our annual Potluck Party. It’s delicious…
I’ve become a snob of Sangria over time. I admit it… True Spanish Sangria is amazing. Many of the Sangrias today are too sweet (in my opinion) as they rely too much on either sweet wine, juice, and/or sugar. This recipe is not that – it is not Adult fruit juice. It’s a unique blend of Rioja (Spanish red wine), brandy, orange liqueur and fruit. It’s delightfully bold with a fruity soft touch.
Enough of me drooling over my own Sangria, here is the recipe!
Makes 2 batches (1 batch per punch bowl or 3.3L per batch)
- 4 bottles of Rioja (Wikipage)
- 1 cup of sugar
- 2 Granny Smith Apples, diced
- 1 cup of Brandy (I typically purchase extra smooth)
- 1 cup of Triple Sec or other orange liqueur
- 1/4 cup of lime juice
- 1/2 cup of orange juice
- 2 oranges, diced
- 2 lemons, diced
- 2 limes, diced
- 2 bottles (750ml each) Sparkling Water
- 2 bottles (750ml each) Lime Sparkling Water
First step, you should dice the fruit (orange, lime, lemon) into small 1/2 to 1 inch pieces. Now, time to mix the Sangria.
When I combine this recipe, I use two 3.3L containers and split the ingredients above (sans Sparkling Water) in half into the containers.
At this time,do just that… add all of the ingredients with the exception of the sparkling water into your two containers. Stir briefly to mix the sugar. Cover the container and chill overnight (or at least 2 hours).
Here is an example of what the Sangria looks like before it heads into the fridge:
The only thing left to do is…. pour yourself a glass and drink! Be careful with the fruit – it will be powerful (and oh so tasty). Make sure to have a fork ready to devour 🙂 Sláinte! Salut!