This is a great make-ahead beverage because it allows time for the flavors to blend together.
- 1 bottle (750 ml) Zinfandel or other fruity red wine
- 3/4 cup orange juice
- 1/3 cup unsweetened pineapple juice
- 1/4 cup superfine sugar
- 1 medium orange, sliced
- 1 medium lemon, sliced
- 1 medium lime, cut into wedges
- In a pitcher, combine the wine, orange juice, pineapple juice and sugar; stir until sugar is dissolved. Add fruit, press lightly with a wooden spoon. Refrigerate for 2-4 hours. Serve over ice. Yield: 5 servings.
Originally published as Sangria in The Taste of Home Cookbook 2006, p46
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Sangria
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review