This traditional Spanish drink goes well with spicy foods, is delicious in summer, and works well as a party punch bowl. See notes, below, for making virgin sangría.

Yield 6 servings
Time 3 hours
  • small saucepan
  • wooden spoon
  • bowl
  • knife
  • pitcher
  • ½ c water
  • 1 c sugar
  • 1 cinnamon stick
  • 2-3 c mixed fruit, including any/all of the following:
    – lemon
    – orange
    – lime
    – apple
    – grapes
    – pineapple
    – cherries, pitted
  • 1 c orange juice
  • 1 bottle red wine (cheap is fine)
  • 1 oz brandy (optional)
  • 1 oz orange liqueur like Triple Sec or Cointreau (optional)
  • ice
Directions Boil water, sugar, and cinnamon over medium heat for 5 minutes, then allow to cool.

Remove the cinnamon stick and scrape off excess syrup.

Cut the fruit into chunks, place in bowl, and cover with the sugary syrup. Chill for 2-3 hours.

Fill pitcher with ice, then add fruit, half of the syrup, orange juice, wine, and optional liquors.

Stir well and serve icy cold.

Notes The citrus fruits and apples do not necessarily have to be peeled.

For non-drinkers and kids, make virgin sangría by replacing the wine and spirits with a quart of grape juice.

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