Red Sangria with Citrus
May 1, 2014 |
Delicious and refreshing. Easy to make. Inexpensive. And a HUGE hit at parties.
That’s all I really need to say about why I love this fabulous recipe, haha!
I started making this red sangria with citrus recipe for my parties years ago. I can’t even remember which party the original batch was for… possibly one of my annual luaus. The object of the game, at that point in time, was to serve as much alcohol as possible for my party goers, but not break the bank. I did some hunting online (before the days and ease of Pinterest ), and came across a basic sangria recipe, with just a few simple and affordable ingredients, and viola! A new popular party beverage tradition was born.
Throughout my sangria making days, I have tried two variations of this delightfully fresh libation: a citrus blend, and a berry blend. Both seem to be equally delicious and popular (and addicting), but it does seem the citrus blend is slightly more well-liked, so that is the recipe I have listed below for you — although the only different between the two recipes is the added fruit.
Yields a little over 4 liters (about 1 gallon)
What You Will Need
1 4-liter jug of Carlo Rossi sangria wine
1/4 cup granulated sugar
1 cup silver rum (I use Bacardi Silver)
1 orange, cut into 1/4-inch rounds
1 lemon, cut into 1/8-inch rounds
1 lime, cut into 1/8-inch rounds
1 can of lemon-lime soda
In a large jug, mix together the sangria wine, sugar, and rum until the sugar has dissolved. Add in the sliced citrus, and give it all a gentle stir. Place the sangria in the fridge for at least 6 hours (overnight being preferred). Remove the sangria just prior to serving, and stir in the can of lemon-lime soda. Serve chilled over ice.
- If you would like to try the berry blend mentioned above, just substitute the citrus for two bags of a frozen berry blend.
- You could also use any kind of red wine you prefer, but I have only ever used the Carlo Rossi sangria wine due to party budget limitations.