Sangria! Sangria!

Sangria! Sangria!


"The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda."


30 m servings
Serving size has been adjusted!

Original recipe yields 6 servings


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  1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
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  1. 1384 Ratings


The brandy is the key to this recipe! My step-mother (from Madrid) showed me how to make this. Use Spanish Rioja wine. I go a bit heavier with El Presidente brandy and go a bit easier on the ...

I made it for 50 servings & everyone absolutely loved it!!!! No sugar & used gingerale instead of carbonated water; used rum, not brandy; used peach schnapps, not triple sec. Refrigerated all i...

This IS the best sangria I have ever had. Definitely needs to sit at least overnight. I omitted the sugar and used 7-Up instead of the carbonated water. FABULOUS! I made three batches for a ...

Before I was a nobody. Now I'm famous for my sangria.

A very forgiving recipe! We made this last night for a party, and everyone enjoyed it. (We made it last for an Easter gathering, with boisterous reviews.) Last night, one person switched from ...

Oh my goodness! This is to die for! I made it for a backyard BBQ. My only mistake was making only a double batch! I was shocked to discover that the men would pass on beer for some sangria! Ju...

I will admit that when I first made this recipe and took a sip I wasn't sure I would like it, but letting it sit for approximately 24 hours made all the difference in the world. The flavors fro...

I thought this recipe was the most awful thing I have ever tasted. I go to Mexico every year and this was a far cry from the 'real thing'; absolutely nasty, I definitely do not recommend this!

Outstanding! I prepared this to go along side Thanksgiving dinner. It was a big hit - which is especially noteworthy because about half my guests were of Spanish heritage. I doubled the recip...