Spanish Sangria


1 bottle (750ml) red wine (rioja is a good choice)
1/2 cup triple sec
1/2 orange, sliced
1/2 lemon sliced


When I make sangria, I combine all of the above ingredients in a hermetically sealed jar, and I refrigerate it for at least 24 hours before serving. Serve the sangria in a red wine glass, you can add some ice if you wish. Give the sangria a stir before serving, and enjoy with some nice tapas, or perhaps with a steak meal. Enjoy!




Melissa Peterman's picture

What do you think of adding Orange Liquor to sangria?

Katja Tootle-Pizka's picture

Nectarines and Honeydew Melon work well too....

Chris Paulk's picture

I find that most mexican restaurants add triple sec or another orange liquor, at home I don't always have it, so I do just straight wine


Sangria is a wine and fruit punch typically served in Spain and Portugal. It is also typically found in Mexico, Chile and Argentina. It is most often served using red wine, but is also served using a white wine. Typically the fruit and wine will be stored for up to a day before serving to let the flavors meld and combine. It will often be served over ice or with carbonated soda.


4.0 servings


Tuesday, May 11, 2010 - 1:49pm

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