(Closed) Sangria Recipes?

posted 6 years ago in Food
Post # 3
Member
812 posts
Busy bee
  • Wedding: April 2014

I’m going to fine tune my recipes because I usually wing it, but I will tell you that I’ve already bought about 25 bottles of Seagram’s Grape Flavored Vodka to fortify both of my Sangrias(Red and White). It’s a clearish flavor, so it will be perfect.

Post # 5
Member
866 posts
Busy bee
  • Wedding: December 2011

So, I can’t share my exact recipe on here because it’s a family secret, passed down to me from my father. But, I can share some things about it, and about making sangrias in general.

First and MOST IMPORTANT: the key to red sangria is the wine you use as its base. What’s the best? An inexpensive Spanish burgundy. Nope, not kidding.

Second, the only alcoholic ingredients should be wine and champagne/sparkling wine. I’ve never understood people who put hard liquor in their sangrias, as it basically breaks down all the other ingredients too quickly and can overpower.

Third, as a general rule, sangria should never be made up in small quantities. Unlike cocktails which benefit from specific ingredients combined in small portions, the wonderful alchemy of a good sangria is in its drinkability and emulsification of the flavors you get when a number of fruits react with each other. You just can’t do that on a glass-by-glass basis.

Sangria is my favorite warm-weather drink, especially when it’s made correctly. Yum. πŸ˜€

Post # 6
Member
2608 posts
Sugar bee
  • Wedding: September 2011

i mix cheap red wine and Fresca with the fruit… hopelessly trailer park, but its so simple and really good!

Post # 7
Member
812 posts
Busy bee
  • Wedding: April 2014

@MissNoodles:  

Sometimes we use Peach Nehi instead of soda water! And it’s so much easier to use frozen fruit. I’m sure for the wedding we’ll use fresh fruit, but when we’re making a 3 gallon batch for the weekend or camping, we just use the frozen fruit.

Post # 8
Member
674 posts
Busy bee

@Paigey:  Does the wine soak into the frozen fruit as well as it does for fresh fruit? One of my favorite parts about making a very fruity sangria is to eat up the wine-soaked fruit at the end.

Post # 9
Member
1458 posts
Bumble bee
  • Wedding: October 2012

Here’s my favorite modified recipe!

Ingredients

  • 1/2 cup brandy
  • 1/4 cup lemon juice
  • 1/3 cup frozen lemonade concentrate
  • 1/3 cup orange juice
  • 1 (750 milliliter) bottle dry red wine
  • 1/2 cup triple sec
  • 1 lemon, sliced into rounds
  • 1 orange, sliced into rounds
  • 1 lime, sliced into rounds

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, and triple sec. Float slices of lemon, orange and lime in the mixture. Refrigerate overnight.

You MUST refrigerate overnight! It tastes sooo much better. I also like to experiment with different fruits (apples, berries) and different frozen concentrates (pink lemonade, limeade, etc.). It can be a bit strong, so my grandmother likes to add a touch of club soda to her glass before drinking it, but don’t add it to the whole pitcher or it will go flat and water it down. 

Enjoy!

Post # 11
Member
812 posts
Busy bee
  • Wedding: April 2014

@LibertyBelle:  

Not quite as well, but it’s not that big of a difference, especially if you let the frozen fruit thaw first.

Post # 12
Member
674 posts
Busy bee

This is one I really want to try: Rosé Sangria with Pineapple and Guava

It just sounds like such a warmer weather version that I’ve been holding out until summer.

I have a friend whose wife grabbed the wrong bottle and ended up using a $70 red to make sangria once. She said it was a very good sangria. πŸ™‚

Post # 13
Member
494 posts
Helper bee
  • Wedding: November 2011

Check Martha Stewart’s website. She has some great sangria recipes.

Post # 15
Member
344 posts
Helper bee

I need help….

We are going to have Sangria in one of those big glass dispensers. It needs to sit for a day or so, correct?

Maybe I can make more ahead and keep in empty one gallon water bottles?

Does to have to be refrigerated?

Post # 16
Member
674 posts
Busy bee

@ProfessorGirl:  She managed to laugh it off. It was a gifted bottle, so they weren’t out anything. He nearly fainted over it, but what are you gonna do once you start pouring? πŸ™‚

@CoffeeandCream:  Every recipe I’ve seen calls for keeping it cool. I imagine that your fruit would go bad otherwise, especially if you’re talking the day before instead of just hours before. One issue you might have with storing it in gallon water bottle is the fruit. Unless you chop it up really small to fit through the top, it will be tough to let all of the flavors come together.

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