Cuban Sangria Recipe #106511
This is a recipe for Cuban Sangria that I first had at a pool party in the Little Havana area of Miami. It was made by the host in a large cooler and dipped out during a BBQ and party. It was the best Sangria I have ever had and my wife and I have made it several times since to serve with rave reviews. BEWARE! It is a strong drink and in the summer sun it will creep up on you as it goes down so refreshing.
1 day | 30 min prep
SERVES 30
- 1 (750 ml) bottle inexpensive fruity medium-bodied red wine
- 1 (750 ml) bottle coconut rum (I use Captain Morgan)
- 1 large fresh orange
- 1 fresh lime
- 1 fresh lemon
- 5 fresh kiwi
- 1 lb green grape
- 1 fresh mango
- 1 lb fresh strawberries
- Wash and cut the fruit into small chunks.
- You do not need to peel the fruit, just wash and chunk.
- Place the cut fruit pieces into a large cooler (we buy the Styrofoam disposable coolers with the lid).
- Pour the full contents of the red wine and rum over the fresh fruit, mixing and stirring.
- Cover the cooler and let sit for at least 24 hours in a dark cool place.
- (This is the hard part.).
- Serve the mixture by spooning out with a ladle into cups with the fruit and liquid.
- Can be poured over ice, but is equally as good straight from the cooler.
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5 stars