Killer Sangria Recipes

WORLD'S BEST EVIL SANGRIA

Steps:

• Combine sugar and water in a microwave-safe bowl. Microwave until water is hot, 30 to 45 seconds. Stir until sugar dissolves into a syrup. Let cool.
• Transfer syrup to a large pitcher. Pour in Cabernet Sauvignon, brandy, and triple sec. Add apples, orange wedges, and orange juice. Squeeze juice from lemon wedges into the pitcher; add wedges to the pitcher. Refrigerate until flavors combine, 12 to 24 hours.
• Stir citrus-flavored soda into the sangria before serving.

FROZEN SANGARITA

Steps:

• For the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
• For the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
• To serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws!

CLASSIC SPANISH SANGRIA

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

KILLER SANGRIA

Steps:

• In a pitcher, combine all ingredients except for the fruit.
• Refrigerate, stirring once a day for three days.
• On the third day, taste the Sangria. If it seems too sweet, add more brandy. If it seems too tart, add a little triple-sec.
• To serve, pour into wine glasses, and add a bit of frozen fruit to each glass.

KILLER SANGRIA

Steps:

• An hour before serving:.
• Pour the wine into a large container (a large cooking pot will do).
• Add sugar until the wine tastes as sweet as you desire.
• Add the vodka, brandy, and orange juice, stirring well.
• Add the sliced fruit and stir to mix.
• Just before serving:.
• Add the Seven-Up, stirring gently.
• Add ice cubes to chill.

PEACH SANGRIA

Steps:

• To a pitcher, add the sliced peaches, Riesling and orange liqueur. Chill and infuse for 1 hour. Pour into glasses and top with some club soda. Serve!

SHEILA'S PERFECT SANGRIA

Steps:

• Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
• Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
• Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.

POMEGRANATE SANGRIA

Steps:

• In a small saucepan, heat 1/2 cup sugar and 1/2 cup water on medium high until sugar dissolves; remove from heat.
• In the meantime, slice the orange, apple and pear.
• Mix all ingredients together and let stand in a tightly-sealed container or pitcher for at least 24 hours in the refrigerator before serving.

KILLER SANGRIA

Steps:

• Bring water to boil in medium saucepan.
• Remove from heat.
• Add tea bags; steep 2-3 minutes.
• Remove tea bags; pour tea into pitcher.
• Add sugar to taste and stir until sugar dissolves.
• Cool.
• (Can be made 1 day ahead. Cover and refrigerate.) Mix fruit in bowl.
• Add wine.
• Fill glasses with ice cubes and serve.