Post # 1
I want to make sangria for my reception, but I’m a little confused about how to make it happen. We’d be putting it in big decanters like this:
We’ll put fruit in the bottom, and with the fruit slices floating in the sangria, I think its going to be really beautiful!
Here’s my dilemma – I’d like to make it in advance, but don’t know if these decanters will fit in our fridge. Any DIY brides out there mix up their own signature drinks? How did you handle that with all the madness going on during the day of the wedding?
Also, if anyone has killer sangria recipes, please do share!
Post # 3
I would think that making in advance would make the fruit all gross. I would just have everything measured out before the day, and recruit some people to help you with chopping the fruit (the hardest part)
I don’t have any awesome recipes…I would just advise to NOT use the mix…it’s sooo nasty
Post # 4
I don’t have the measurements to my recipe yet. But I need to write them down for the caterers. Here’s what I use:
White wine – something dry and crisp (something Spanish if possible)
White Peach Infused Rum – you can make this or just buy Bacardi Peach
Simple Syrup to taste – you can make or buy this
Then we’re going to use mangoes, peaches, and green apples for some color.
Wish I had some now!
Post # 5
SO jealous! I wanted to do Sangria as well but my caterer wants to charge $1 extra pp even though we’re willing to swap the merlot for it! The premade one want we want them to serve has got to be cheaper than a freaking Merlot.
Post # 6
Here is the recipe we will be mixing for my sister’s wedding reception. Sangria is her fiance’s favorite drink:
2 bottles of red wine (any $10 blend/table wine will do. I use either Copolla Rosso or Red Truck)
1 can of frozen lemonade
1/2 cup of brandy
1/2 cup of triple sec
1/3 cup of orange juice
1/4 cup of lemon juice
2 cups of ginger ale
stir then add fruit (you can add any kind of fruit you want, but it’s better if you just slice up some lemons/limes/oranges)
Sit at bottom of fridge overnight.
Pour in a nice fancy glass (i.e. margarita glass) over ice (I like crushed ice for this).
Put lips up to glass and drink.
EDIT: @hotchild…this recipe is from a friend and she recommends dropping in non-citrus fruit right before you set it out to serve since only the citrus fruit really affect the taste of the sangria. That should eliminate the gross fruit factor =)
Post # 7
The recipe I always use looks very similar to the one jamaicabride posted… it’s awesome! Definitely my favorite summery drink! mmmm I could really go for some of that right now actually.
Post # 8
Yaaay thanks for all the recipes! These all look so delicious, and I agree – I could SO go for some right now.
I’m definitely not going to go for the mix – yuck. I agree with some comments here that letting the fruit “marinade” overnight really helps the flavor set – I’m just worried about having space in the fridge for this (esp since our cake will be stored there!)
I wonder if it would still have the same effect if I just have small containers with fruit marinading in the liquor overnight, then have somebody mix the wine, juice, sugar, ginger ale, and other ingredients about an hour before the reception. Thoughts? Maybe I should test this out…
Post # 9
I looove sangria. Your guest are very lucky!