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 Sangria likes to party.  There’s just no getting around it.  Doesn’t matter what kind of party really, but it's definitely partial to the BBQ kind where everyone is just hanging out, munching, grilling, chilling. 

Oh, we do love sangria here at the Circle B Kitchen, and this is our favorite recipe for it.  We make lots of sangria during the summer and keep it marinating in the fridge, just in case a party should erupt – you never really know, right?  Sangria is best friends with chips and guacamole, so I can hardly have one without the other – that just wouldn't do.

But you have to plan ahead if you want sangria at your BBQ this weekend.  It takes 24 hours for the oranges, lemons and limes to impart their citrus goodness and create some good sangria flavors.  Besides those fruits, you’re going to need some red wine, some brandy, some sprite/7-up/sierra mist, some orange juice, some triple sec or Cointreau and some grenadine.  Just mix it all up in a large pitcher, cover with some plastic wrap and stick it in the fridge for 24 hours, and you’re going to love what comes out.  Really.

Beer’s good, wine’s great, but sangria is a party! 


Printable Recipe

1 750-ml bottle of dry red wine (3 cups)
1 ½ cups lemon-lime soda (like 7Up)
1 ½ cups orange juice, strained
16 lime slices (2 limes)
16 lemon slices
8 orange slices (1 orange)
1 cup brandy
¼ cup sugar (optional)
1/4 cup Triple Sec or Cointreau
2 T grenadine
2 T fresh lemon juice
2 T fresh lime juice

Stir wine, soda, orange juice, 8 lime slices, 8 lemon slices, orange slices, brandy, sugar (optional), Cointreau or triple sec, grenadine, lemon juice and lime juice in large pitcher to combine.  Let marinade overnight. Taste and add more sugar if you would like it sweeter (I don't use any sugar in mine).  Fill large wineglasses with ice cubes.  Fill glasses and garnish with remaining lime and lemon slices and serve.

Reader Comments (15)

I don't drink alcohol, but your pitcher of sangrĂ­a (with an accent on the "i") looks so refreshing I had to comment on it. I wonder if there exists a virgin sangrĂ­a. I guess I could just try it without all the alcohol.

July 1, 2010 | Unregistered CommenterMemoria

I love Sangria and this recipe sounds delicious!

July 1, 2010 | Unregistered CommenterChocolate Shavings

I did think to post a non-alcoholic version of sangria, which you could easily do by substituting grape juice for the wine and then combining that with lemon juice, lime juice, orange juice, etc. and the fruit slices. You will need to probably add more lemon and lime juice to balance the sweetness of the grape juice, but I'm sure it would be delicious.

July 1, 2010 | Registered CommenterPatrice Berry

Saved my 4th of July. Sounds to yummy to pass up. Thanks for the printable recipe, too.

I may try the non-alcoholic version for my pregnant friend, too. Very cool! :)

July 1, 2010 | Unregistered CommenterMoney Funk

This looks great! I love Sangria I made some a little while ago

I will have to try yours!

July 1, 2010 | Unregistered CommenterTaylor

This recipe looks great but I noticed in the instructions you mention sugar, but it is not listed in the ingredients. How much sugar should I use?

July 1, 2010 | Unregistered CommenterHila

So sorry, Hila. You know, I forgot that the instructions call for sugar - I haven't put sugar in it for years. It's really sweet enough without it, but obviously, the original recipe called for sugar. What I would do is make it without sugar and then after it's been marinating for a few hours, taste it and see if you think it needs it. Start by adding 1/4 cup. That may be all you think it needs, but you could surely add more at the end if you want to sweeten it up. Another way to do that is to make a simple syrup (equal parts sugar and water, heated until the sugar dissolves and you could add that at the end because the sugar would already be dissolved.
I hope that's not too much information. I do apologize for the omission and will fix that right now. Thank you!

July 1, 2010 | Registered CommenterPatrice Berry

I'm making this recipe right now and don't see a measurement for the triple sec. How much should I put in? Thanks!

July 2, 2010 | Unregistered CommenterJen

So sorry, Jen. I've fixed that...it should be 1/4 cup of triple sec. Don't know how these things happen!!!

July 2, 2010 | Registered CommenterPatrice Berry

I forgot to tell you I love your new photo Patrice. I love Sangria, my daughter usually makes it for us during the summer, I 'll show her this post. Do you ever make it with white wine?

July 3, 2010 | Unregistered Commentermarie

Thanks, Marie. No, I've never made it with white wine, but I've seen recipes for that. I think Sangria can be made so many different ways - it's all good! I'll try a white wine version next time.

July 4, 2010 | Registered CommenterPatrice Berry

Hi Patrice!

Just mixed up a batch of Sangria for a book club meeting I'm hosting tomorrow. It's going to be fabulous!


April 27, 2014 | Unregistered CommenterTerrie

You're so welcome, Terrie! This is some good sangria!! And that's my idea of a great book club!!

April 27, 2014 | Registered CommenterPatrice Berry

Hi Patrice

What brand of dry red wine did you use in this recipe.

August 4, 2015 | Unregistered CommenterJackie

I usually use an inexpensive cabernet sauvignon, Jackie. Nothing fancy!

August 4, 2015 | Registered CommenterPatrice Berry

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