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!
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.