1 Bottle Dry Red Wine
¾ cup blackberry brandy
4 ounce orange juice
6 ounce cranberry juice
1 can (12 ounce) lemon lime soda
½ cup pineapple chunks
I doubled this recipe for my party; 2 bottles of Merlot, 1 ½ cup brandy, 2 cans of sprite, 8 ounces orange juice, and 12 ounces cranberry juice. For the fruit I used 2 oranges, 2 limes, 1 lemon, ¾ cup pineapple chunks, 1 apple and 1 peach. I also added sliced strawberries.
1. Slice the orange, lemon and lime in thin rounds. Cut the rest of the fruit into small chunks or pieces.
2. In a large pitcher add the wine, brandy, half the juices and fruit.
3. Refrigerate for at least 2 hours (and up to 24 hours). Add the soda to the pitcher about 30 minutes before you are going to be serving it. This will keep it from getting flat and give it a little ‘fizz’.
If you double the recipe do not double all the fruit, it will be way too much fruit. Regular brandy will work just fine, the flavored brandy just gives it a little more sweetness.
This was a hit at my party last weekend and was plenty for 10-12 people to each have a few glasses.
Usually I do not make sangria with so much juice, the tradition way in Spain is just Red Wine, Cuarenta y Tres (A Spanish type of brandy), Fanta Limon and sugar. I love this simple recipe but for a party the above recipe is much better and enjoyed by guests. Here, I’ve noticed everyone likes fruitier sangria, because [unfortunately] that is what most restaurants serve. In Spain it is very different.