Red Sangria By Ellen

I finally blended the perfect Sangria for my Labor Day Party, so I recorded it before I forgot what I did. You’re Welcome.  —Ellen



1 Bottle Red Wine, I like to use Pinot Noir or Malbec by Chilensis (Winery in Chile)

1 cup Lemonade, I use Crystal Light

1/3 cup Brandy

Key Fruit:

1 Lemon cut into small wedgy chunks (remove seeds)

1 Orange cut into small wedgy chunks.

Optional Fruit to kick it up a notch:

1/2 pint Strawberries Sliced

3 Plums cut into wedgy chunks

Handful of Red Grapes, halved

2.5 cups of Sprite + a little more for an ice ring or block


First make your ice ring. The appeal of Sangria is that it’s such a cool, refreshing drink. But you have to keep it cold. I hate to water it down so I make an ice “ring.” Usually I just use a Tupperware  container so it’s more of an ice block. I just choose the size that will fit in my bowl or pitcher, fill it with Sprite to withing 2 inches of the rim, splash enough wine in to make it pink, snap the lid on, and stick it in the freezer. If you want to be fancy, you can put fruit in it, but it’s really a wasted effort because there is so much fruit floating it in the Sangria already that it is hard to notice.

Now the Sangria. In an 8 cup bowl, pour Wine, Lemonade, and Brandy. Add fruit, squeezing the lemon and orange wedges slightly into the wine mixture before adding them to the bowl. Cover the bowl and refrigerate for at least 5 hours, but it is best to do it overnight.

When ready to serve, put the ice block into your punch bowl or pitcher and pour the wine mixture over it. (I prefer a punch bowl because you can easily scoop out the fruit when serving.) Add the Sprite. Sit back and accept the compliments.

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