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Food & Entertaining

Italian Sangria

Author: Sydney Dye
Issue: May, 2013, Page 156



Makes 6 quarts

2 oranges, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
4 cups fresh fruit; apples (thinly sliced), strawberries (quartered), raspberries (whole)
1 gallon full-bodied Italian dry red wine, such as Cabernet Sauvignon or Chianti?   
11/2 cups orange liqueur, such as Cointreau or Triple Sec
11/2 cups brandy
2 bunches lemon verbena, washed and stemmed (about 2 cups), optional
Club soda or Prosecco

 
COMBINE citrus slices and fruit in a large nonreactive container (a sun tea jar with
a spout is perfect).

ADD wine, liqueur, brandy and lemon verbena.

COVER and refrigerate overnight.

POUR sangria into each glass with a few pieces of the fruit and top with a splash of club soda or Prosecco. Garnish with lemon verbena.


Prosecco is sparkling wine from Italy and can be found at most supermarkets. Sangria is particularly delicious in chilled glasses—consider using large wine glasses or even martini glasses.  As a special touch, dip the rims in sugar.

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