Sangrias - Best you'll ever make!

[Memphis Foodie]

BEST EVER SANGRIA

(The name comes from the Spanish word sangre, “blood”, after the blood-red color of the classic red wine sangria. The white-wine version is called Sangria Blanca, “white sangria.”

2 750-ml. Bottles OR 1 Magnum dry red wine
¾ c. Triple Sec or Cointreau
¾ c. Orange juice, fresh is best!
¼ c. Lemon or limejuice, fresh is best
1 c. Brandy or Cognac
½ c. Sugar or Simple syrup
16 oz. Club soda or citrus-flavored water
OR 7-UP OR Sprite, well-chilled
1 Orange, sliced thin
1 Lemon, sliced thin

Pour first 5 ingredients into a punch bowl or large pitcher. Sweeten to taste w/sugar, stirring well to dissolve. Cover & refrigerate for at least two hours. Just before serving, stir in club/citrus sodas or mineral waters and add fruit slices. Serve over ice in large chilled glasses. Yield: 2+ gallons!

Red wines: Cabernet Sauvignon, Burgundy, etc. I prefer Riunite Lambrussco.

Sangria Blanca – Substitute white wine such as Chardonnay, Sauvignon Blanc, Chablis. I prefer Riunite D’Oro. Leave out lemon slices & sub peach slices.

Champagne Sangria – Sub cold dry champagne. Add champagne just before serving. In addition to orange & lemon slices, add about 15 green grapes.

Tips: Simple syrup – Heat water on stove just to boil. Add equal or greater amount sugar. Turn off heat & mix until sugar is dissolved. Cool before using. Great in sangria, tea, etc. I prefer the syrup in sangria. Amount of sugar/syrup varies depending on how dry the wine is.

Fruits – Can be varied: apple, kiwi, star, mango, melons, berries, grapes, cherries, etc. Frozen fruits ok, no canned fruit or bananas.

NOTE! The sangria is smooth & potent - even men drink it! Not for sissies.