Sangria
We love this Sangria and I hope you enjoy it, too! I found this recipe in the September, 2001 issue of Bon Appetit. It comes from the Malaga Tapas & Bar in Austin, TX.Prep time includes standing time.
Reviews
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This is a great recipe, it is virtually the same as the one given to us about ten years ago by a friend living in Tenerife and which we have used every summer since. It looks better the way you do it, though. -
It was a wonderful recipe, I did make some alterations however. I made 3 trays of Sierra mist ice cubes with frozen raspberries in them. So I had these deep red ice cubes in the Sangria. I also allowed the orange slices to marinate in with the rest of the raspberries. I added all of them together and made enough for 45 people and it went!
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This is terrific. We used our homemade wine to make this and it was awesome - will be doing this for Thanksgiving Eve as well.
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I was looking for a way to use up an open bottle of wine. I didn't have any brandy, but made it exactly as instructed apart from that, oh, but I didn't add any sugar. It was delicious! So as to not lose it's fizz, I served the soda apart from the concoction in the same glass. I will make this again.
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Hands down the single greatest Sangria recipe known to man. If you attempt to make any else you are a silly poo poo head.
