Drink Magazine

Carmen's Sangria

By Veronica46

Carmen's Sangria
My friend Carmen is Spanish. That is how I came about acquiring this recipe. Carmen’s husband was in the Navy and while he was out to sea Carmen would show me how to make wonderful Spanish dishes. I will show you some Pincitos in another post. She also made the best flan, hands down. I would mow her lawn and she would promise me flan. Sometimes she would bring it over still warm from the oven. I didn’t care, I ate some before putting it in the refrigerator.  I have been to may restaurants that serve it and I have yet to find one that compares to hers.

But I digress.Back to Carmen’s Sangria.When ever I would have a family function, I would serve this.I have a large family, there are six siblings in both mine and the Hubsters family.So I make a really large batch for everyone to enjoy.Carmen's Sangria

Carmen's Sangria

Print Recipe

Carmen's Sangria


3 1/4 cups (26 fl. oz) dry red wine
1/3 cup (3 oz) sugar
1/2 cup Cointreau
1/2 cup lemon-flavored vodka
1 lemon, sliced crosswise
1 orange, sliced crosswise
1 lime, sliced crosswise
2 cinnamon sticks
4 cloves
2 cups (8 oz) sliced strawberries
1 bottle carbonated orange soda


In a sangria pitcher, combine all ingredients except the strawberries and soda.
Chill in the refrigerator overnight. Immediately before serving, stir the strawberries and orange soda. Pour into chilled glasses and serve.

Carmen's Sangria

Note: You can use what ever fruit you like. I just wouldn’t suggest tomatoes. I haven’t used bananas either. I am not sure how they would turn out. I am just letting you know, this makes at least two liters, depending on how much fruit you add.

Peace be with you,

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