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GREAT SANGRIA RECIPES!
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I am delighted that @Mike gave the all-clear to post this and other drinks recipes containing alcohol, but if you are under 18, please ask your parents first for permission and supervision. They won't be happy finding you under the table. 
Aunt Peggy's Satanic Sangria
This sangria of my aunt's is an absolute belter! It should provide plenty of delicious summer slurpiness for a party and your guests will be back for more. The recipe deserves an outstanding rum - I recommend Smatt's though Appleton's is good, and Pierre Ferrand's Triple Sec is outstanding, though Cointreau is fine. Note that Peg's Sangria requires at least four hours to make it right.
1 large jug of Rioja Reserva (red) - at least 1 litre
1 large jug Rioja Reserva (white) - at least 1 litre
1 cup (236 ml) Smatt's Jamaican rum "silver rum" or a bit more if preferred.
1 cup (236 ml) Pierre Ferrand's Dry Curacao Triple Sec, or a bit more if preferred. Or use Cointreau instead.
1 cup sugar (add more if preferred)
2 sliced sweet oranges
1 large ripe yellow peach, skinned and cubed small
2 sliced lemons
2 dessert apples peeled, cored and cubed
1 large bottle 7-Up (optional)
1 extra-large container for concocting!
Mix red wine, white wine, rum, triple sec, sugar, oranges, peach, lemons and apples together in a large container.
Put the container in the refrigerator to chill for four to six hours to allow the flavours to marry. If you don't have time or 'fridge space, chuck in a couple of bags of ice.
At party time, serve by dipper over ice with a portion of fruit over each drink. If people are too pussified to drink as is, add lemonade.
When booze is exhausted, eat the fruit. It's a delicious alcoholic salad!
This sangria of my aunt's is an absolute belter! It should provide plenty of delicious summer slurpiness for a party and your guests will be back for more. The recipe deserves an outstanding rum - I recommend Smatt's though Appleton's is good, and Pierre Ferrand's Triple Sec is outstanding, though Cointreau is fine. Note that Peg's Sangria requires at least four hours to make it right.
1 large jug of Rioja Reserva (red) - at least 1 litre
1 large jug Rioja Reserva (white) - at least 1 litre
1 cup (236 ml) Smatt's Jamaican rum "silver rum" or a bit more if preferred.
1 cup (236 ml) Pierre Ferrand's Dry Curacao Triple Sec, or a bit more if preferred. Or use Cointreau instead.
1 cup sugar (add more if preferred)
2 sliced sweet oranges
1 large ripe yellow peach, skinned and cubed small
2 sliced lemons
2 dessert apples peeled, cored and cubed
1 large bottle 7-Up (optional)
1 extra-large container for concocting!
Mix red wine, white wine, rum, triple sec, sugar, oranges, peach, lemons and apples together in a large container.
Put the container in the refrigerator to chill for four to six hours to allow the flavours to marry. If you don't have time or 'fridge space, chuck in a couple of bags of ice.
At party time, serve by dipper over ice with a portion of fruit over each drink. If people are too pussified to drink as is, add lemonade.
When booze is exhausted, eat the fruit. It's a delicious alcoholic salad!
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Look for wines from Jumilla, Alicante or Valencia. They are usually quite cheap, and are the best choice because of their colour, alcohol content and fragrance.
1 Litre of red Spanish wine
2 oranges (juice - "naranjas de zumo")
4 peaches, cut into small, spoon-sized pieces
5 dessert spoons sugar
2 pieces of lemon skin (use a lemon zester)
1: Choose a red wine - Sangria is a refreshing drink and you don't need to waste money on a vintage wine. I recommend a reasonably priced wine from Jumilla, Alicante or Valencia. Pour the wine into a jug, add the sugar, and stir until it is properly dissolved. It will be lovely when chilled down.
2: Squeeze the two oranges, and add the juice to the jug. Save a slice of orange skin to decorate.
3: Wash the peaches, peel them and cut them into small quarters (e.g. six per peach). Add them to the jug. If it is not Summer, you can use any other in-season fruit.
4: Put the jug into the fridge. Sangría should always be served chilled. If you want to reduce the alchohol concentration, add icecubes and slices of lemon. If you want to increase the alcohol concentration, add a small amount of cognac or rum.
Bursting with sparkling flavour, this clean version of Sangría is unique in its use of ice cubes made from apple juice. For parties, this can be served in a large, transparent punch bowl next to a transparent bowl containing traditional red sangria. This pairing provides a beautiful contrast, provided they are not immediately consumed by eager guests, as is often the case.
Makes 8 glasses
It's very easy
Preparation time: 10 minutes
Apple juice, for ice cubes
1 1/4 cups (10 fl. oz) water
1 small bunch fresh mint
1/2 cup (3 1/2 oz) sugar
3 cinnamon sticks
3 1/4 cups (26 fl. oz) dry white wine
2 medium peaches, peeled, pitted and sliced
2 small pears, cut into chunks
2 medium oranges, sliced crosswise
2 small lemons, sliced crosswise
3 cups (24 fl. oz) sparkling apple cider
Mint leaves, to garnish (optional)
To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangría is ready to serve.
Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks.
Transfer the remaining mixture to a large serving bowl.
Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes.
Garnish with fresh mint leaves, if liked.
Like the previous recipe, this sparkling sangría uses white wine instead of red, except to better partner the vibrant peaches and oranges. Lemons and cherries (cherries being in season now) may be added too, for an additional splash of colour. A bit more potent than its sweet taste suggests, this sangria should be savoured slowly.
Makes 6 glasses
10 minutes preparation
It's very easy
3 1/4 cups (26 fl. oz) dry white wine
1/3 cup (3 oz) sugar
1/3 cup (5 tablespoons) Triple Sec
1/3 cup (5 tablespoons) peach-flavoured brandy
2 medium peaches, peeled and sliced
2 medium oranges, sliced thin and crosswise
1 cup (8 fl. oz) sparkling orange soda
1 cup (8 fl. oz) ginger ale
In a large serving bowl, combine all the ingredients except the orange soda and ginger ale and mix well. Refrigerate overnight.
Immediately before serving, mix in the orange soda and ginger ale. Serve over Ice.
This zesty sangria is specially refreshing thanks to the orange, lemon, and lime. Tangy, fragrant and deliciously sweet, this drink tastes just like summer, but should be sipped slowly.
Makes 6 glasses
10 minutes preparation
Easy to make
3 1/4 cups (26 fl. oz) dry Spanish wine
1/2 cup (4 fl. oz) Cointreau
1/2 cup (4 fl. oz) brandy
Juice of 1 large orange
Juice of 1 medium lemon
Juice of 1 medium lime
2 tablespoons confectioner's sugar (otherwise use ordinary white granulated)
Club soda, to taste
1 small orange, sliced thin crosswise
1 small lemon, sliced thin crosswise
1 small lime, sliced thin crosswise
Mix the wine, Cointreau, brandy, citrus juices, and sugar in a large pitcher. Refrigerate overnight.
Immediately before serving, add in the club soda, orange, lemon, and lime slices. Serve over Ice.
This simple sangria requires some patience, but minimal effort. If served at a party, guests will delight in nibbling on the wine-flavoured apple and pear chunks remaining in their cups after their sangria has vanished.
This is a make-ahead recipe.
Makes 18 glasses
15 minutes preparation
It's very easy
8 cups (64 fl. oz) dry red wine
8 cups (64 fl. oz) apple juice
1 small grapefruit, cut into eighths
1 medium orange, sliced thin crosswise
1 medium lemon, sliced thin crosswise
1 small pear, diced
1 medium apple, diced
Combine the wine, apple juice, and grapefruit pieces in a large pitcher. Mix well, cover and refrigerate overnight.
The following day, add the orange and lemon slices to the wine. Refrigerate for a further 3 hours.
Add the pear and apple to the mixture, then allow to stand for a further 1 hour to absorb the flavour fully. Mix well and serve over ice.
This playful sangria is sure to become one of your party staples. It's only slightly more tedious to prepare than the other sangrias, but well worth the extra little effort. This fruity, delicious sangria is practically a fiesta in itself, but with sangria like this, why wait for the guests?
This is a make-ahead recipe
Makes 8 glasses
15 minutes preparation + 5 minutes cooking
Easy to make
1 cup (8 fl. oz) water
2/3 cup (5 oz) sugar
3 cloves
2 medium lemon slices
2 medium lime slices
4 cranberry herbal tea bags
3 1/4 cups (26 fl. oz) dry red wine
2 cups (16 fl. oz) cranberry juice
6 tablespoons brandy (Courvoisier is a nice one)
2 tablespoons Triple Sec
1 1/4 cups (5 oz) fresh strawberries, trimmed
1 cup (8 fl. oz) club soda
Combine the water, sugar, cloves, and lemon and lime slices together in a saucepan and set over medium heat. Mix well, and allow to simmer for a couple of minutes. Reduce the heat to low, and simmer for a further 2 to 3 minutes.
Remove the saucepan from the heat and add in the tea bags. After allowing the tea bags to infuse for five minutes, remove and discard the tea bags and the cloves, and transfer the mixture to a large serving pitcher. Add the wine, cranberry juice, brandy and Triple sec. Mix well and drop in the orange chunks and strawberries. Cover and refrigerate for at least 12 hours.
Immediately before serving, mix in the club soda for extra fizz. Serve chilled, over ice.
A very simple, basic sangria recipe. While this sangria is delicious as is, this recipe intentionally leaves ample room for improvisation and additions, and should therefore be used as a springboard to create your own unique sangria recipes. The unaltered basic sangria recipe would meet with the approval of strict sangría traditionalists, such as they are.
Make ahead
Makes 4 glasses
It's very easy
Preparation is 10 minutes
3 1/4 cups ( 26 fl. oz) dry red wine
1 tablespoon sugar
Juice of 1 large orange
Juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium peaches, peeled, pitted and cut into chunks
1 cup (8 fl. oz) club soda
Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight.
Immediately before serving, mix in the club soda for added fizz.
Ladle into cups with ice cubes.
Though this is not a sangria, this fragrant parfait amour, or perfect love, is as romantic as it is so moreish. The recipe came from The Guardian national newspaper, UK.
I love infusions – they are easy, open to endless experimentation and the results come in fast. And, unlike wines which have to be made by the gallon, you can make just a tiny amount to see if it is worth the effort. I guarantee you this will not disappoint.
The idea is simply to steep ingredients with an interesting flavour in alcohol. The flavour and fragrance is almost exactly that of May blossom itself with a surprising overtone of almonds. White rum is a good standby for infusions as it has no real flavour of its own. A more refined alternative is a French eau de vie.
Rose petals: handful (any true rose you like the smell of will do)
250ml white rum or eau de vie
Place the petals in a bowl with the alcohol, making sure they are fully immersed. Cover and leave overnight. Remove the petals (which will have lost all their colour) and keep the nicely pink liqueur.
For raspberry syrup
100g raspberries
75g sugar
Squeeze the raspberries through a sieve into a saucepan. Warm through gently and stir in the sugar until dissolved.
For rosehip syrup:
Either use rosehip syrup made the year before or take advantage (usually from July) of the Japanese rose's habit of producing hips and flowers at the same time. Or, of course, you can buy it ready made. One more possibility is the make the flower infusion now and wait for the hips to appear in the autumn.
150g rosehips
600ml water
150g sugar
Boil the rosehips in the water until they are soft. Gently squeeze them with a potato masher. Lay a muslin cloth in a saucepan and pour in the mixture. Gather the muslin at the edges and hang it over the pan to drip. You can gently squeeze it if you want but this produces a cloudier syrup. Simmer until it is reduced by at least a half. Stir in the sugar until it is dissolved.
Add your syrup to the liquor to taste – you will not need all that you have made but it is difficult to make syrups in smaller quantities. Bottle.
Perfect Love can be taken straight, with ice or in a cocktail. Or you could just dab some behind your ears.