Sangria Soup Recipes

SANGRIA SOUP

Steps:

• Place 2 cups of watermelon chunks in a medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey; let stand 15 minutes.
• Cut remaining watermelon chunks into 1/2-inch pieces; set aside.
• Transfer watermelon-and-wine mixture to a food processor, and pulse until almost smooth, about 30 seconds. Return to bowl; add honeydew, cantaloupe, reserved watermelon, and mint leaves. Stir well, chill, and serve cold.

THE BEST SANGRIA

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.

SANGRIA! SANGRIA!

Steps:

• In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.