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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (248g) Recipe makes 8 servings The following items or measurements are not included below: 16 lime slices 2 tablespoons Cointreau liqueur |
||
| Calories 205 | ||
| Calories from Fat 1 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Potassium 257mg | 7% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 18.8g | ||
| Protein 0.7g | 1% | |
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Sangria
By: Bev
Nov 16, 2002
We love this Sangria and I hope you enjoy it, too! I found this recipe in the September, 2001 issue of Bon Appetit. It comes from the Malaga Tapas & Bar in Austin, TX.Prep time includes standing time.
SERVES 8
Ingredients
- 3 cups dry red wine
- 1 1/2 cups carbonated lemon-lime beverage (such as 7-UP)
- 1 1/2 cups orange juice
- 16 lime slices
- 16 lemon slices
- 8 orange slices
- 1/2 cup brandy
- 1/4 cup sugar
- 2 tablespoons Cointreau liqueur or orange liqueur
- 2 tablespoons grenadine
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- ice cubes
Directions
1
Stir wine, soda and orange juice, 8 lime slices, 8 lemon slices, orange slices, brandy, sugar, Cointreau, grenadine, lemon juice and lime juice in a large pitcher to combine.2
Let stand 30 minutes.3
Fill Fill 8 large wineglasses with ice cubes.4
Divide sangria among glasses.5
Garnish each with remaining lime and lemon slices and serve.
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Featured Reviews for This Recipe
From: Tuffy1129
On Sep 30, 2008
We made this over the weekend for family dinner to serve with lasagna. We did it in a large punch bowl so people could help themselves and there was none left at the end of the evening.
From: Willowbranch
On Aug 20, 2008
I made this for a New Year's Eve party so I tripled the recipe. I got so many compliments that I wanted to say I made the recipe up myself..alas, I didn't. I did have to give the recipe to several people. The hostess wanted to serve it in a punch bowl so I froze some of the lemon juice & "Sprite" in a bunt pan with grapes, oranges, apples, etc. I popped the "fruit ice" out of the pan & floated it in the bowl to keep it cool. Definately a keeper. I used the cheap jug wine.
From: Chef #167554
On Oct 14, 2004
I made 2 Gallons of this using BV Merlot for a BBQ. I love sangria and have had it at many restaurants, but this by far the best I've had so far! Everyone who had it at the BBQ, in fact, said it was also the best they've had as well!! I did make a slight addition...per the recipe, I added 8 slices of peaches.
From: Nelly
On Dec 29, 2002
This is a great recipe, it is virtually the same as the one given to us about ten years ago by a friend living in Tenerife and which we have used every summer since. It looks better the way you do it, though.
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