Spanish Sangria


"This is an old family recipe that can easily relax about 15-20 people especially if they eat the fruit!"


1 d 40 servings yields 15 - 20 servings
Serving size has been adjusted!

Original recipe yields 40 servings



  • Prep

  • Cook

  • Ready In

  1. The day before serving . . .
  2. Into a small sauce pan, add 1 cup of granulated sugar and 1 cup of water heat on stove over low heat until all sugar melts. Set aside to cool.
  3. Meanwhile, cut up 2 lemons into rounds. Next, slice about 5-6 large pieces of a variety of fruit oranges, apples, peaches, etc. I usually use 3 oranges, 2 apples in the winter, and in the summer, 2 oranges, 1 apple, 3 peaches. You could use anything you like mangos, papaya, pears, grapes, grapefruit, kiwi, berries, etc. For a tropical blend Ive used mango, peach, kiwi, and then used limes instead of lemons. Its all good! Also, skin on or off is your own preference I leave it on it seems to hold the fruit together better.
  4. Place all the fruit and cinnamon stick into a non-reactive container that has a lid I use a 2 quart plastic pitcher. Add sugar syrup, and enough Triple Sec to cover about 2 cups or half of a 750 ml bottle cover container and refrigerate overnight.
  5. Day of party . . .
  6. Strain liquid from fruit mixture into a non-reactive bowl. Place all fruit and about of the liquid into a large punch bowl.
  7. Pour about half of each kind of wine into bowl. Top with bottle of soda. Stir and serve over ice.
  8. 2nd Round . . . Remaining fruit liquid + remaining wine+ remaining soda . . . WOOHOO!!
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