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Red Sangria

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Red SangriaBeverly Barrett

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. .

This traditional wine punch presents the opportunity to turn robust jug wine and fresh seasonal fruits into a festive party drink. The recipe includes a mix of firm fruits (such as seedless grapes, apple slices, pear slices) and soft fruits (like strawberries, peaches, and kiwi). The soft fruits are added to the glasses at serving time.

Recipe information

  • Yield

    Makes 6 to 7 quarts

Ingredients

2

oranges, thinly sliced

1

lemon, thinly sliced

1

lime, thinly sliced

4

cups fresh firm fruits, prepared and sliced as appropriate

1

gallon full-bodied dry red wine, such as Cabernet Sauvignon

1

1/2 to 2 cups orange liqueur, such as Cointreau or Triple Sec

1

1/2 cups Presidente brandy

2

bunches lemon verbena, washed and stemmed (about 2 cups)

Fresh soft fruits, prepared and sliced as appropriate

Club soda, champagne, or sparkling wine

Need to make a substitution?

Preparation

  1. Combine citrus slices and other firm fruits in a large, nonreactive container. Add wine, liqueur, brandy, and lemon verbena. Cover and refrigerate overnight (or up to 3 days). When ready to serve, put some soft fruits into each wine glass and fill two-thirds full with the Sangria. Top off with a splash of club soda.

Reprinted with permission from Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. © 2005 Shearer Publishing
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