Punch Bowl Sangria Recipes

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THE BEST SANGRIA



The Best Sangria image

The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that's impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you'll have to switch to a large punch bowl in place of the pitcher. From America's Test Kitchen

Provided by Kimke

Categories     Beverages

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 large oranges, washed,one orange sliced,remaining orange juiced
1 large lemon, washed and sliced
1/4 cup sugar
1/4 cup triple sec
1 (750 ml) bottle inexpensive fruity medium-bodied red wine, chilled

Steps:

  • Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
  • Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
  • Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

PUNCH BOWL SANGRIA



Punch bowl Sangria image

I have a luau/pig roast every year and this is one of the drinks that are offered. I usually make a white and a red.

Provided by Sandy Mika @mikasldy

Categories     Punches

Number Of Ingredients 4

1 gallon wine of your choice
1 - bag of frozen fruit
2 liter(s) squirt
- fresh fruit for garnish i usually have on a platter next to the punch bowls

Steps:

  • Pour gallon of wine in punch bowl add frozen fruit and add 2 liter of squirt
  • Set cups next to punch bowl and a platter of garnish, and let everyone help themselves 8 ]

PUNCH BOWL SANGRIA WITH FRUIT JUICE CUBES



Punch Bowl Sangria With Fruit Juice Cubes image

Very flavorful and refreshing. Making cubes out of fruit juice keeps the Sangria chilled and won't water it down as the cubes melt.

Provided by Kathy228

Categories     Beverages

Time 10m

Yield 3 quarts, 20 serving(s)

Number Of Ingredients 11

fruit juice, for making ice cubes
1 (750 ml) bottle zinfandel
1 (750 ml) bottle red wine
1 cup Cointreau liqueur or 1 cup triple sec
2 tablespoons sugar
2 lemons, juice of
2 oranges, juice of
2 medium peaches, peeled pitted, chunked
1 orange, unpeeled sliced thin
1 cup pineapple chunk (optional)
1 lemon, unpeeled sliced thin

Steps:

  • Make ice cubes with orange and/or pineapple juice (or juice of choice).
  • Two-hours before serving, combine remaining ingredients in a punch bowl. Taste and adjust flavors to your liking. This isn't a science. Refrigerate for two hours to allow flavors to develop.
  • To serve, leave it in the bowl or pour into glass pitchers.
  • Add frozen cubes before serving.
  • Ladle/pour into tall glasses and be sure to ladle some of the wine-swollen fruit into the glass.

Nutrition Facts : Calories 80.6, Fat 0.1, Sodium 3.6, Carbohydrate 6.8, Fiber 0.6, Sugar 4, Protein 0.3

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