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Sparkling Sangria Recipe

This is my sixth attempt at re-creating a sangria my friends and I enjoyed at a Pennsylvania inn. We all agree it's as good as—if not better than—the one we remember!—Pam Mele, Franklin, New Jersey
TOTAL TIME: Prep: 30 min. + chilling YIELD:32 servings

Ingredients

  • 3/4 cup sugar
  • 3/4 cup water
  • 1/2 vanilla bean, split
  • SANGRIA:
  • 1 package (12 ounces) frozen unsweetened strawberries
  • 2 medium peaches, peeled and sliced
  • 2 medium kiwifruit, peeled and sliced
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 jar (10 ounces) maraschino cherries, undrained
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1 medium orange, thinly sliced
  • 1 medium lime, thinly sliced
  • 1 medium lemon, thinly sliced
  • 2 bottles (750 milliliters each) dry red wine
  • 2 cups orange juice
  • 2/3 cup orange liqueur
  • 2/3 cup Cognac or brandy
  • 1/4 cup lemon juice
  • 3 tablespoons lime juice
  • 1 bottle (1 liter) carbonated water, chilled

Directions

  • 1. In a small saucepan, combine the sugar, water and vanilla. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. Discard vanilla bean.
  • 2. Divide the fruits between two large pitchers. Add the wine, orange juice, liqueur, Cognac, lemon juice, lime juice and vanilla mixture. Refrigerate for at least 4 hours. Just before serving, stir in carbonated water. Yield: 32 servings (6 quarts).

Nutritional Facts

3/4 cup equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 19 g carbohydrate, 1 g fiber, trace protein.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.