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Sangria, BHG Mexican Cook Book (0.75-gallon)

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Source:  Adapts Better Homes & Gardens Books. Better Homes & Gardens Mexican Cook Book. Ed. Nancy Morton. (Des Moines, 1977), 88.

Glass:  Punch cup or Red Wine (larger; will reduce estimated servings)

Makes:  About 0.75-gallon (24 @ 4-ozs. each)


  • 1 orange
  • 1 lemon
  • 2 (fifths/750ml) bottles Rosé, Burgundy, or other red wine
  • 1/4 cup sugar
  • 2-ozs. brandy (1/4 cup)

  • 1 orange
  • 1 lemon
  • 1 apple

For Serving
  • 1 (28-oz.) bottle carbonated water, chilled


01.  Chill the one orange and one apple for garnish.

Mix in advance
02.  Juice the other orange and lemon and pour into a large pitcher; add the wine, sugar, and brandy and stir until the sugar dissolves. Cover and refrigerate until well chilled.  

03.  Just before serving, divide the wine mixture into two (2) pitchers or pour into a punch bowl.

Cut fruit garnishes
04.  Slice chilled orange into wedges and the lemon into cartwheels (view example via Sunkist.com). Core apple and slice in wedges.

05.  Either float fruit in punch bowl or thread it on two long skewers to stand in pitchers.

At serving time
06.  Slowly add chilled carbonated water.