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October 5, 2009 | Beverages, Fruit, Wine

I promised you my sangria recipes from my party last week. Now you may think Sangria is a great summer drink, and it is. But it also works well with many tummy warming, rib sticking tapas dishes so I think you can serve it in the spring and fall also.You can vary the fruit according to your personal tastes – for white wine sangria I eliminate the oranges and strawberries and substitute green apples and green grapes. I also use triple sec instead of brandy in it. Cava is just Spanish sparkling wine (Freixinet is probably the best known brand), but you could use any sparkling wine. If you want to make your Sangria less potent, leave out the brandy and substitute 12 ounces of sparkling lemon-lime soda for the cava.

Prep time
Total time
Recipe type: Beverages
Serves: 20
  • 3 bottles red wine, dry
  • ½ cup brandy
  • ½ cup sugar, dissolved in brandy
  • 1 lemon, sliced
  • 2 limes, sliced
  • 2 oranges, sliced
  • 1 pint strawberries, sliced
  • 1 bottle cava
  1. Combine wine, brandy, sugar and fruit and let marinate in a covered glass container in the refrigerator overnight. Just before serving, pour into a large punchbowl and add chilled cava.


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