Monday, September 17, 2007


I have always had a love-hate relationship with Sangria. There are so many ways to make it, and I've never made an attempt at it myself. Until last weekend...We were headed over to a friends for the USC game and I was not feeling in a beer mood (believe it or not). I was bringing the "Crack Dip" and thought this would be a good, sweet balance to the spicy goodness.
Nate does not like triple sec, and we both agreed we wanted to follow a super-simple recipe that was pretty much wine & rum. I did a uber brainiac Google search for "sangria recipe" and chose this recipe from ALL RECIPES because we had all the ingredients on hand!

Here is exactly what I used:
1 Bottle Pinot Noir
1 mini can club soda
1/4 c sugar
1 1/2 c rum (Captain Morgan, the spicy-ness of the Cap'n was PERFECT for a football party!!)
1 large orange thinly sliced into rounds
1 lemon thinly sliced into rounds
1 lime thinly sliced into rounds
About 2 cups orange juice (pulp free per Nate's request)

In a large pitcher (I used 2 small pitchers but did this in just one of them)add orange, lemon, lime, sugar and rum and refrigerate at least 2 hours stirring, muddling lightly, occasionally. After the 2 hours (this is when I transferred half that mixture into a second pitcher) add wine, club soda, orange juice and about 5 ice cubes. Stir well with a wooden spoon. Refrigerate 1 to 24 hours before serving. Serve chilled or over citrus infused ice cubes.

It went fast and was absolutely delicious!!


A Real Librarian said...

Ohh, that looks gooooood!!

Poster said...

Agreed. There are many different recipes for Sangria. Good thing about Sangria, there are no rules but only the basic ingredients are wine and/or alcohol and fruits.

Traditionally, Spanish use Rioja and fruits.

Ingredients can come in any form. It is up to you how you combine. Creativity and experiment is what it make Sangria making fun.

Read about my experience in Sangria making at